Enchiladas Verdes (Green Enchiladas)

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Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes (Green Enchiladas) might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 471 calories, 29g of protein, and 20g of fat each. For $2.6 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 8 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of chicken breast, onion, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Only a few people really liked this main course. Overall, this recipe earns a solid spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), Enchiladas Verdes (Green Enchiladas), and Enchiladas Verdes (Green Enchiladas).

Ingredients

name
Image of chicken breast chicken breast (453.592 grams)
Image of anaheim chili peppers anaheim chili peppers (12)
Image of canola oil canola oil (112 milliliters)
Image of buttermilk can be used as a substitute buttermilk can be used as a substitute (946.353 milliliters)
Image of flour flour (2 Tbsps)
Image of onion onion (1 medium)
Image of corn tortillas corn tortillas (12)
Image of cheese cheese (112 grams)
Image of queso fresco queso fresco (0.25)
Image of crema crema (115 milliliters)
Image of salt salt (6 servings)
Image of water water (6 servings)

Steps

  1. 1 Roast Chili Peppers
  2. 2 Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
  3. 3 Place peppers evenly in a single layer on a foil-lined cookie sheet.
  4. 4 Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
  5. 5 Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
  6. 6 Sauce
  7. 7 In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
  8. 8 Pour mixture into medium skillet and set over medium-low heat to warm.
  9. 9 Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
  10. 10 Chicken (Optional)
  11. 11 In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
  12. 12 Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
  13. 13 Stacked Style
  14. 14 Fry tortillas in hot oil until softened.
  15. 15 Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
  16. 16 Place softened tortillas on individual serving plates.
  17. 17 Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.
  18. 18 Oven Style
  19. 19 Preheat oven to 350 degrees.
  20. 20 Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.
  21. 21 Drain on paper towels. Fill with cooked chicken, cheese, and onion.
  22. 22 Roll, placing seam side down.
  23. 23 Pour 2 cups of the sauce over enchiladas.
  24. 24 Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
  25. 25 Serve with a dollop of crema or sour cream and your favorite side dish.
View original recipe on foodista.com