Authentic Enchiladas Verdes

Authentic Enchiladas Verdes is a main course that serves 4. One portion of this dish contains roughly 24g of protein, 26g of fat, and a total of 495 calories. For $2.35 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Allrecipes. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Many people made this recipe, and 774 would say it hit the spot. If you have chicken breast halves, garlic, queso fresco, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 69%. If you like this recipe, you might also like recipes such as Authentic Mexican Enchiladas Verdes, Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), and Enchiladas Verdes (Green Enchiladas).

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. Kitchen-Friendly View

 

Step by step:

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.

2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt.

3. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.

4. Pour salsa in a medium saucepan, and bring to a low boil.

5. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.

6. Place on plates, 3 per person.

7. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Information:

covered percent of daily need