AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
ENCHILADAS VERDES
These enchiladas are easy to make ahead and refrigerate until you're ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.-Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside., Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos., In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels. , Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 676 calories, Fat 41g fat (19g saturated fat), Cholesterol 121mg cholesterol, Sodium 1406mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.
CHICKEN ENCHILADAS VERDES
A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.
Provided by WiGal
Categories Chicken
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken.
- Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
- Preheat oven to 400 degrees F.
- Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
- Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
- Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
- Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
- Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
- Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
- Serve with remaining salsa, sour cream, and guacamole.
- Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.
Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3
ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY
Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams
HOMEMADE ENCHILADAS VERDES
These delicious enchiladas verdes are easy to make and delicious.
Provided by Charbel Barker
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
- Add the cream cheese and cook until completely combined with chicken
- Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
- Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
- Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
- Add salt and pepper to taste.
- Heat the tortillas either in the microwave or on the stove top.
- Coat each tortilla in the salsa verde.
- Fill each tortilla with the chicken filling and roll.
- Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
- Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
- Top with cilantro and onion if desired.
Nutrition Facts : ServingSize 1 of 3 Enchiladas, Carbohydrate 44 g, Protein 27 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 1003 mg, Fiber 7 g, Sugar 5 g, Calories 377 kcal
ENCHILADAS VERDES DE POLLO
Provided by Rick Martinez
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
ENCHILADAS VERDES
After watching this episode of America's Test Kitchen, I had to make this! I used canned tomatillos and poblano chiles (28 oz. can) and it tasted wonderful! So fresh and delicious! I didn't think it was too spicy, even using Pepper Jack cheese. Here are the comments from their original recipe: "You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling to ensure even cooking and charring. If you can't find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles' ribs and seeds and add them to the food processor."
Provided by Pismo
Categories Chicken
Time 1h15m
Yield 8-12 enchiladas, 4-6 serving(s)
Number Of Ingredients 17
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.
VEGETARIAN ENCHILADAS VERDES (GREEN ENCHILADAS)
Vegetarian enchiladas verdes, or green enchiladas, are a delicious, high-protein meal made primarily from pantry staples. They are easy to make and come together in 30 minutes!
Provided by Alena Kharlamenko, MS, RD
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13x9" baking dish.
- Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
- Add white beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.
- Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
- Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.
ENCHILADAS VERDES (GREEN ENCHILADAS)
Traditional Mexican green chicken enchiladas, made lighter!
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
- Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
- Mince the remaining onion and add to the shredded chicken.
- In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
- Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
- Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
Nutrition Facts : ServingSize 2 enchiladas, Calories 210 kcal, Carbohydrate 27.5 g, Protein 15 g, Fat 4 g, SaturatedFat 0.5 g, Sodium 734 mg, Fiber 3 g, Sugar 4.5 g
ENCHILADAS VERDES
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Provided by Food Network
Categories main-dish
Yield 4 servings (serving size: 2 en
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams
More about "homemade enchiladas verdes recipes"
BEST ENCHILADAS VERDES RECIPE - HOW TO MAKE ENCHILADAS VERDES
From goodhousekeeping.com
Cuisine MexicanTotal Time 25 minsServings 4Calories 500 per serving
- Heat broiler. On a large rimmed baking sheet toss tomatillos, garlic, onion, poblano, and jalapeño with oil and ½ tsp each salt and pepper.
- Broil, rotating pan every 5 minutes until the vegetables are tender and charred, 15 minutes total.
- Reduce temp to 425F. Discard skins from poblano and garlic and transfer all vegetables to a blender.
CHICKEN ENCHILADAS VERDE WITH CHEESE - THE ANTHONY KITCHEN
From theanthonykitchen.com
3.7/5 (23)Total Time 1 hr 20 minsCategory Main CourseCalories 563 per serving
- To prepare the tomatillos, remove the husk, rinse away sticky coating under cool running water, and pat dry. Remove the stem, and quarter the tomatillos. Set aside until ready to use.
- Add canola oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the onion and peppers, and sauté 5 minutes, stirring often. Add the garlic, and sauté 1 minute more.
- Add the tomatillos to the pan, along with water, sugar, salt, cumin, and pepper. Allow to come to a simmer, and reduce the heat accordingly to maintain the simmer. Simmer 20 minutes, stirring often.
ENCHILADAS VERDES RECIPE - HOMESICK TEXAN
From homesicktexan.com
5/5 (8)Estimated Reading Time 8 mins
- To make the salsa, place the tomatillos, onion, garlic, serrano chiles and cilantro in a large pot. Add 3 cups of water and bring to a boil on high. Continue to boil uncovered for 10 minutes or until the tomatillos go from a bright green to a light, muted green (If the water doesn’t cover them completely, don’t add more water just turn the tomatillos in the pot halfway through the cooking so all sides are exposed to the boiling water). Turn of the heat and let cool for 10 minutes. Transfer the pot contents to a blender and blend until smooth. (If you don’t let the vegetables cool, the steam will make the blender lid pop off, which makes for a bit of a mess.) Add salt to taste.
- Preheat the oven to 350° F. Lightly grease a 9×13 baking dish and spread 1 cup of the salsa along the bottom. In a skillet, heat up the oil on medium-low heat. One at a time, heat up the tortillas in the oil, and then keep them wrapped in a cloth or tortilla warmer until all the tortillas are heated.
- To assemble the enchiladas, take a heated tortilla, place 1/4 cup of the cooked carnitas or chicken down the center, and then roll the tortilla. Place filled tortilla in the baking dish and repeat.
- Pour evenly over the rolled enchiladas the rest of the salsa. Top with the shredded cheese. Bake uncovered for 15 minutes or until cheese is lightly browned and bubbling. Serve warm topped with sour cream, onion slices and avocadoes.
ENCHILADAS VERDES SAUCE RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 4Estimated Reading Time 2 mins
ENCHILADAS VERDES: IN A TOMATILLO SAUCE - PATI JINICH
From patijinich.com
4.8/5 (6)Servings 6-8Cuisine MexicanCategory Antojos, Main Course
- Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.
- In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil," one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.
HOMEMADE CHICKEN ENCHILADAS (WITH SALSA VERDE!) - CHEESE KNEES
From cheeseknees.com
Cuisine MexicanTotal Time 50 minsCategory DinnerCalories 680 per serving
- For the salsa verde: Put all of the ingredients except for the cilantro and salt in a sauce pot and add just enough water to cover the vegetables.*
- Strain away half of the water and transfer everything to a food processor. Add the cilantro and salt.
ENCHILADAS VERDES RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 386 per servingServings 4
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 1 1/4 cups broth, 1/4 teaspoon salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl.
- Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture downcenter of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400° for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeño, if desired.
HEALTHY SALSA VERDE CHICKEN ENCHILADAS - ZESTFUL KITCHEN
From zestfulkitchen.com
5/5 (2)Total Time 50 minsCategory Main DishCalories 572 per serving
- Combine ¾ cup salsa verde and ¼ cup sour cream. Add chicken, kale and 1 cup cheese; season with salt and pepper to taste.
- In a separate bowl, whisk together 1 cup salsa verde, remaining ½ cup sour cream, and chicken broth; set aside.
- Brush both sides of tortillas with olive oil; stack tortillas top of each other on a plate. Cover tortillas with a slightly damp paper towel and microwave for 30 seconds.
BEST ENCHILADAS VERDES (MAKE AHEAD, FREEZER INSTRUCTIONS ...
From carlsbadcravings.com
Reviews 24Servings 6-8Cuisine MexicanCategory Main Course
- In a large bowl, whisk together 1/2 cup enchilada sauce, 1 cup sour cream and all filling seasonings. Stir in chicken until combined followed by 2 1/2 cups cheese until evenly combined. Set aside.
- Lightly spray a 9x13 baking dish with nonstick cooking spray and pour 1/2 cup enchilada sauce evenly over the bottom. Place some of the remaining enchilada sauce in a shallow dish or pie pan (to coat tortillas later).
- Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas. **(See microwave option in notes)
- Working with one tortilla at a time, dip tortilla in enchilada sauce, place on a cutting board and fill with a generous amount of filling (about 1/3 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas.
SIMPLE ENCHILADAS VERDES RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 26Calories 459 per servingCategory Dinner
- Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.
- In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.
- Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.
HEALTHY VEGETARIAN ENCHILADAS VERDES - BOWL OF DELICIOUS
From bowlofdelicious.com
5/5 (13)Total Time 1 hrCategory DinnerCalories 363 per serving
- Heat the olive oil (1 tablespoon) in a large (12") skillet over medium-high heat. Add the diced onion and sauté until softened and starting to brown (about 3 minutes). Add the minced garlic (2 cloves) and sauté until fragrant (about 30 seconds).
- Add the mushrooms and diced jalapeño and some salt and pepper to the skillet. Sauté until softened and starting to brown, stirring only occasionally (about 5 minutes). Add the zucchini and sauté until softened (about 5 more minutes), again stirring only occasionally.
- Add the frozen spinach (no need to defrost) to the skillet and sauté until most of the liquid has evaporated from the skillet- push the veggies to the side and if you see liquid pooling at the bottom, sauté for a little longer (this can take about 10 minutes).
EASY ENCHILADAS VERDES - MEXICAN PLEASE
From mexicanplease.com
5/5 (1)Category Main CourseCuisine MexicanCalories 316 per serving
- Start by adding a quart of cold water to a mixing bowl along with a 1/4 cup of Kosher or sea salt. Dissolve the salt and then add the chicken breasts. Let the chicken brine for 30-60 minutes. I usually cover the bowl and put it in the fridge. Once brined you can pat the chicken dry and add it to a baking sheet.
- Rinse and de-stem the tomatillos. Add them to the same baking sheet as the chicken and bake for 20 minutes in a 400F oven. For this batch I also roasted the jalapenos and 1/2 onion but that is optional.
- When the chicken is no longer pink inside or registers 160-165F then it's done. Set aside to cool and then shred using two forks.
- In a blender add the following ingredients: the roasted tomatillos, 1-3 jalapenos, 1/2 onion, 3-4 peeled garlic cloves, and 10-15 sprigs of cilantro. Combine well and take a taste for heat, adding more jalapeno for more heat.
WEEKNIGHT ENCHILADAS VERDES RECIPE - ISABEL EATS
From isabeleats.com
4.4/5 (66)Calories 388 per servingCategory Main
- Slice chicken breast or thighs into thin strips. In a medium bowl, combine sliced chicken, olive oil, cumin, oregano, onion powder, salt and lime juice.
- Place seasoned chicken onto prepared baking sheet and bake in oven for 10 to 12 minutes, or until chicken is no longer pink and fully cooked through.
- Place corn tortillas on a plate and cover them with a damp paper towel. Warm tortillas in the microwave for 30 seconds to soften them up and make them pliable.
EASY ENCHILADAS VERDES (GREEN CHILI CHICKEN ENCHILADAS ...
From mavencookery.com
5/5 (4)Total Time 40 minsCategory MainCalories 540 per serving
- In a medium skillet over medium heat, add the oil and heat until shimmering. Add the garlic and cook, stirring, until the garlic is fragrant. Add the chicken, cumin, oregano, and mushroom powder (if using); cook, stirring, until combined and warmed though. Set aside.
- In a medium bowl, whisk together the salsa verde and sour cream until well blended. (Some tiny bits of sour cream may still be visible which is okay.) Spread about 1/2 cup salsa verde mixture over the bottom of the prepared baking dish until just covered. Set remaining sauce aside.
VEGAN ENCHILADAS VERDE - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (7)Total Time 55 minsCategory EntreeCalories 397 per serving
- Cashew cream: Soak the cashews in two cups cold water for 2+ hours or hot water for 5 minutes, drain well. Place cashews, lime juice, paprika, onion powder, salt and 1/2 cup water into blender/nutribullet and blend until smooth. Add additional water, 1 tablespoon at a time, to thin to desired consistency. Taste for flavor. Add more paprika to your liking, but keep in mind the color will change.
- Enchilada sauce: Place the tomatillos, onion, garlic, jalapeno, and vegetable broth in a medium pot and bring to a boil. Lower to a simmer and cook until tender, about 15 minutes. Carefully, transfer to a food processor/blender, add the cilantro and/or parsley, and salt, process until smooth. Set aside. You may need to process your verde sauce in two batches if using a food processor. (Note: See Salsa Verde for step by step instructions) Makes about 6 cups.
- Enchilada filling: Warm the olive oil in a skillet over medium heat, add the zucchini, carrots, corn, tomatoes, cumin, and salt, and saute until just tender, about 5 – 8 minutes.
ENCHILADAS VERDES - THE DEFINED DISH - RECIPES ...
From thedefineddish.com
Reviews 1Total Time 1 hrEstimated Reading Time 2 mins
ENCHILADAS VERDES DE POLLO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (5)Total Time 50 minsCategory DinnerCalories 893 per serving
RECIPE: ENCHILADAS VERDES - HOUSTON CHRONICLE
From houstonchronicle.com
Estimated Reading Time 1 min
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From expressnews.com
Estimated Reading Time 2 mins
EASY ENCHILADAS VERDES RECIPE [AUTHENTIC] - MEXICOLOGIST.
From mexicologist.com
Cuisine MexicanCategory Main CourseServings 3Calories 650 per serving
SALSA VERDE CHICKEN ENCHILADAS - RECIPE GIRL®
From recipegirl.com
Cuisine MexicanTotal Time 50 minsCategory Main CourseCalories 558 per serving
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From pinterest.com
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From santarosabc.com
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From crecipe.com
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From therecipes.info
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From fidesbolivia.com
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From deporecipe.co
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