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Chicken Enchiladas Verdes

Chicken Enchiladas Verdes

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This can be a great vegetarian enchilada. Use roasted veggies (squash, peppers, onions, mushrooms, etc.) in place of the chicken, and instead of chicken stock, use vegetable stock or water.


Green Sauce

  • 2 pounds tomatillos (about 20 medium), husks removed, rinsed
  • 2 serrano chiles, chopped
  • 1 cup homemade chicken stock or low-sodium chicken broth
  • ½ cup cilantro leaves with tender stems, chopped
  • 1 tablespoon fresh lime juice

Enchiladas and Assembly

  • ½ rotisserie chicken, skin removed, meat shredded
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground chile de árbol or red pepper flakes
  • 10 ounces Cotija cheese, finely grated, plus more for serving
  • ½ red onion, thinly sliced

Recipe Preparation

Green Sauce

  • Preheat oven to 425°. Drizzle olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and browned, 35–40 minutes. Let cool slightly, then slip off and discard poblano skin. Transfer onion mixture and any accumulated juices to a blender. Add serrano chiles, garlic, chicken stock, cilantro, and lime juice and purée until smooth. Transfer to a large bowl, then season green sauce with salt.

Enchiladas and Assembly

  • Preheat oven to 425°. Toss chicken with coriander, chile de árbol, and ½ cup green sauce in a large bowl; season with salt.

  • Heat vegetable oil in a medium skillet over medium-high until oil bubbles immediately when edge of tortilla touches the surface. Working one at a time, fry tortilla, turning once, until just starting to brown and crisp, about 10 seconds per side. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas.

  • Dip both sides of each tortilla in green sauce just to coat, then transfer to a rimmed baking sheet. Spread 1 cup green sauce lengthwise down the center of a 13x9" baking dish. Working one at a time, spread ¼ cup chicken mixture down the center of tortilla and fold one side over filling, then continue to roll enchilada onto itself. Place seam side down in prepared baking dish as you go (enchiladas should be nestled right up against each other). Top with 10 oz. cheese and remaining green sauce. Bake until sauce is bubbling and cheese is beginning to brown, 20–25 minutes. Let sit 10 minutes.

  • Meanwhile, combine crème fraîche and milk; season with salt.

  • Serve enchiladas topped with cheese, a drizzle of crema, and sliced onion.

Reviews SectionEw! Poured the sauce down the drain and made tacos instead. Way too tart, way too spicy. Not my jam at all. I’ve made pork verde before and it was excellent so not sure what the problem was here, but it’s a no for me, dawg.alohalifeNew Braunfels TX06/10/20With the number of modifications we had to make to this recipe in our quarantined kitchen, it had absolutely no right to still be as good as it was, which was extremely. It might be magic? You can swap the cheese, you can swap the chile varietals, but you probably can’t mess this up.AnonymousFort Collins, CO06/09/20I couldn’t find Cojita Cheese so I substituted 2 oz crumbled feta and 8 oz shredded “Mexican blend” cheese. Based on another review I reduced the temp when roasting the veggies to 400. No burning at all but I had a LOT of liquid in the pan so I left out most of the chicken broth. (I wanted a fairly thick sauce.) I loved the flavors and will make it again, however I will change to flour tortillas since my husband doesn’t care for corn tortillas.AnonymousNew Orleans 06/05/20Not to be that person who changed 17 things and made an entirely different recipe BUT we shredded the entire rotisserie chicken and doubled the tortillas (somehow was able to use the original amount of salsa verde tho, it makes a lot), used cotija + cheddar, and it was amazing. We grilled the tomatillos, etc for the sauce instead of charring them in the oven. Will definitely be making again. Thanks Rick!alexbeggsBon Appétit 05/26/20Delish. Actually, I followed the recipe as is and it worked out fine. Sooooo tasty.This was really good. The only thing I would change is maybe using a different cheese. Cotija doesn’t melt very well.Flavors were good, but if I followed the roasting and baking temperatures given in this recipe, I would've burned the house down. The tomatillos/peppers charred and burned the juices to a crisp. I had to cut the temperature down on the enchiladas to keep them from completely burning as well.In the past, every single recipe I have made has been very good. This is the first one that disappointed. After all the working of making the sauce, and the baking time, I had really high hopes. I suggest more salt than you think it needs and more spices in general. It turned out bland, and mushy.AnonymousMichigan08/06/19

Watch the video: Enchiladas Verdes Con Pollo As Made By Cuco  Tasty (June 2022).