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RECIPES
Enchiladas Verdes
Serves 6 to 8 servings
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Courtesy of Amrita Rawat
April 2016

For years, I had only tried tomato-based enchiladas, and they were never my favorite Mexican dish. Then my friend made green enchiladas for a party, and I couldn’t stop eating them. They were tangy, juicy and cheesy. My friend was sweet enough to share the recipe, passed down to her from family friends. I adjusted it only slightly to my own preference. This comes together quickly and makes a large batch that will last all week. Enjoy and happy baking!
Enchiladas Verdes

INGREDIENTS

2 lbs. boneless skinless chicken, boiled and shredded
½ medium onion, diced
1 Tbsp. vegetable oil
10 oz. sour cream
1 7.6-oz. can media crema*
1 4-oz. can diced green chiles
¼ cup salsa verde
4 to 5 cloves garlic, minced
2 tsp. ground cumin
Juice of 1 lime
1 handful chopped cilantro, plus extra for garnish
Kosher salt and freshly ground black pepper, to taste
2 cups shredded Mexican cheese blend, divided
20 to 30 corn or flour tortillas
1 28-oz. can tomatillo sauce (green enchilada sauce)

PREPARATION

• Place the chicken breasts in a large saucepan and cover with water. Bring to a boil over high heat and boil 5 minutes, then remove from heat, cover and let sit 30 minutes, until cool to the touch. Shred with forks and set aside.
• Preheat the oven to 350 degrees.
• In a medium nonstick skillet over low heat, gently cook the onion in the vegetable oil until browned, 10 minutes. Transfer to a medium mixing bowl. Wipe the skillet clean with a paper towel and set aside.
• Add the sour cream, media crema, green chiles, salsa verde, garlic, cumin, lime juice and cilantro to the onions and stir to combine. Season to taste with salt and pepper, then add 1 cup cheese.
• Add half of the sour cream sauce to the shredded chicken and mix until the chicken is well coated. Set both bowls aside.
• Return the nonstick skillet to the stove over medium heat. Toast a tortilla 30 seconds on each side. Transfer tortillas to a plate and stack to keep warm. Repeat with remaining tortillas.
• Coat the bottom of an 11-by-14-inch casserole dish with a thin layer of tomatillo sauce to keep the tortillas from sticking to the pan.
• Spoon 1/3 cup chicken mixture down the center of 1 tortilla, then wrap the tortilla around the filling and place seam side-down in the pan. Repeat with the remaining tortillas, lining them up side by side until the pan is full. Pour the remaining tomatillo sauce evenly over the enchiladas, then evenly cover with the remaining sour cream sauce and remaining 1 cup cheese.
• Bake 25 to 30 minutes, until light brown and bubbling around the edges. Garnish with chopped cilantro and let cool 5 minutes before serving.

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