Enchiladasverdes Recipes

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
• Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
• While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
• Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
• Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
• Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
• Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
• Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
• Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
• Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
• Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
• Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
• Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.

Steps:

• Cover a large griddle with aluminum foil and preheat to medium-high.
• Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
• Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
• Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
• Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

Steps:

• 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.

Steps:

• Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
• Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
• Decrease heat to low and stir in broth.
• Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
• Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
• Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
• If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
• Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
• Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
• Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
• Transfer tomatillos and chiles to food processor.
• Set oven temperature to 350 degrees.
• Discard foil from baking sheet and set baking sheet aside for warming tortillas.
• Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
• Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
• Set sauce aside (you should have about 3 cups).
• When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
• Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
• Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
• Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
• Bake until tortillas are soft and pliable, 2 to 4 minutes.
• Increase oven temperature to 450 degrees.
• Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
• Roll each tortilla tightly and place in baking dish, seam-side down.
• Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
• Sprinkle with remaining cheese and cover baking dish with foil.
• Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
• Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.

Steps:

• 1. HEAT oven to 350 degrees F.
• 2. MIX sour cream and salsa until well blended.
• 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
• 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
• 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
• 6. Roll up.
• 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
• 8. BAKE 15 to 20 min. or until heated through.
• Serving Suggestion:
• Serve with a side of hot cooked rice to round out the meal.
• Special Extra:
• Sprinkle with chopped tomatoes and sliced green onions just before serving.
• Variation:
• Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
• How to Shred Cooked Chicken:
• Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
• 3. Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
• 4. Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.
• 5. Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.
• 6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion.

Steps:

• 1. In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a light boil, and then simmer 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. In a separate saucepan, place tomatillos and serrano chilies 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 color). Strain tomatillos and chilies, and place in saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil.
• 3. Pour vegetable oil in a large frying pan over medium/high heat. 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.
• 4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.
• Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)
• Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.
• Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.
• Bake in the preheated oven until bubbling, about 25 minutes.

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Arrange peppers on prepared baking sheet.
• Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
• Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
• Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
• Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
• Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
• Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

Steps:

• Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves. Season with a little salt and/or a small amount of powdered chicken bouillon. Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily. Keep warm once cooked.
• Remove the outer husk from tomatillos, wash and place in a large pot of water with the serrano chiles. Bring to a boil and cook just until tomatillos change color to a dull olive green--no more than 5-10 minutes.
• Puree the tomatillos in a blender, adding the serrano chiles, and remaining garlic and onion. Add the cilantro and pulse until well blended. Pour into a saucepot, taste for seasonings, and add about a tablespoon of chicken bouillon powder if needed. Heat thoroughly, but do not overcook.
• Remove chicken from water, place it on a cutting board and using two forks or your fingers, shred finely along the natural grain lines of the meat. Keep warm in a bowl, and add a few drops of cooking water if needed to keep it moist.
• Heat tortillas on a griddle or in the microwave. Spread about a tablespoon of sauce on a tortilla, add enough chicken to fill it, roll up the tortilla and place seam side down on the serving platter or individual dinner plates. Repeat, placing enchiladas close together. Pour sauce over the enchiladas, and garnish with a few tablespoons of cream, some shredded cheese, the lettuce, tomato and cilantro. (Unlike enchiladas north of the border, these do not go into the oven--they are served immediately upon making.).
• Extra sauce can be used in other recipes.

Steps:

• Prepare sauce: Heat water in large pot to boiling.
• Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
• Simmer uncovered 30 minutes.
• Let cool slightly, then drain, reserving about 1 cup cooking liquid.
• Place solids in blender or food processor.
• Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
• Process until smooth.
• Heat oil in medium saucepan.
• Add onion slices and saute until lightly browned.
• Stir in sauce and season with salt.
• Simmer uncovered until slightly thickened, about 30- 45 minutes.
• If sauce thickens too much, thin it with remaining cooking liquid.
• Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
• Heat 2 qt water in large pot to boiling.
• Add chicken, onion, garlic, and salt to taste.
• Simmer just until chicken is cooked through, about 30 minutes.
• Let cool, then remove chicken from liquid.
• Remove and discard skin and bones; shred meat.
• Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
• Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
• Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
• This will drain them and keep them soft and warm.
• Heat oven to 3500°F.
• Coat two 13x9 baking pans with vegetable oil.
• Dip each tortilla in sauce.
• Fill tortillas with shredded chicken and roll up.
• Arrange a dozen filled tortillas in each pan.
• Top with green sauce.
• Spoon creme fraiche (or sour cream) over sauce.
• Sprinkle chopped onion and cilantro over the top.
• Sprinkle cheese over all.
• Bake for 25 minutes.
• Broil briefly if the top needs some browning.
• Serve hot with refried beans.
• Note:.
• To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
• To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.

Steps:

• Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
• Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
• Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
• Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
• Set a rack in the center of the oven and turn on the broiler.
• Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
• Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
• Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
• Broil the enchiladas until the cheese is just melted, 2-4 minutes.
• Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
• Enjoy!

Steps:

• Adjust oven racks to middle and highest positions and heat broiler. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes. Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Decrease heat to low and stir in broth. Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking. Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes. Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
• Meanwhile, toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking. Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact). Transfer tomatillos and chiles to food processor. Decrease oven temperature to 350 degrees. Discard foil from baking sheet and set baking sheet aside for warming tortillas.
• Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time. Set sauce aside (you should have about 3 cups).
• When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces. Combine chicken with cilantro and 11/2 cups cheese; season with salt.
• Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce. Place tortillas on 2 baking sheets. Spray both sides of tortillas lightly with cooking spray. Bake until tortillas are soft and pliable, 2 to 4 minutes. Increase oven temperature to 450 degrees. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
• Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes. Uncover, sprinkle with scallions, and serve immediately.