Savory Delicious Enchiladas Verdes Recipes

AUTHENTIC ENCHILADAS VERDES

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.

CREAMY ENCHILADAS VERDES

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.

ENCHILADAS VERDES

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.

ENCHILADAS VERDES

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).

ENCHILADAS VERDES

Steps:

• Step 1 Set your oven to broil. Rub poblano pepper, onion, tomatillos, jalapeno and whole garlic cloves with olive oil and season with salt and pepper. Place on a sheet pan. Broil for 15 minutes, rotating the peppers every couple minutes until all sides are blackened and charred. Once peppers are charred remove the pan from the oven and place the peppers immediately in a bowl and cover with plastic wrap for 15 minutes to sweat. Remove from bowl and the skins should easily rub away. Pinch stems off and seed the peppers. {If you want some heat I suggest leaving some seeds in the peppers.}
• Step 2 Remove the garlic from their skins. In a blender, add the peppers, onion, tomatillos, lime juice, garlic, cumin, and the cilantro leaves. Puree the mixture until smooth. Season with salt. Set aside until ready for the enchiladas.
• Step 3 In a saucepan heat the milk over low heat. Don't boil just warm. In a cast iron skillet, heat the oil and butter over medium heat. Add the onions to saute, season with salt to sweat, about 15 minutes. Add the diced jalapeno, garlic, cumin, smoked paprika, and cayenne. Stir in until fragrant, about 1 minute. Whisk in the flour and cook for about 2 minutes until slightly golden. It will smell slightly nutty, you need to cook the flour taste out.
• Step 4 Turn the heat down to low and while whisking, slowly drizzle the warmed milk into the mixture. Keep whisking to make sure there is no lumps. Whisk until mixture is thickened and add the 1 cup of shredded Monterey jack cheese. Turn heat off. Fold in shredded chicken and chopped cilantro.
• Step 5 Preheat your oven to 375 degrees F. Spray a casserole dish with nonstick cooking spray. Prepare your enchilada assembly station. Take your tortillas and spoon two big spoonfuls of the cheesy chicken mixture in the center. Roll cigar style from one side to the other. Place seam side down in the casserole dish. Repeat until you have 8 perfect enchiladas nestled into your dish.
• Step 6 Top the enchiladas with shredded Monterey jack cheese. Take the reserved verdes sauce and spoon on top of the cheesy enchiladas. Top with more Monterey jack cheese. Place in the oven to bake for 15 - 20 minutes until cheese is melted and enchiladas are warm.
• Step 7 Remove from oven top with chopped tomatoes and queso fresco and serve immediately.

SWEET N SAVORY ENCHILADAS

Steps:

• In a blender, combine the tomatoes, onions, garlic and seasonings. Cover and process until blended. Transfer to a saucepan. Add oil. Bring to a boil. Cook and stir for 3 minutes or until thickened. , Remove from the heat. Gradually add a small amount of hot tomato mixture to cream, stirring constantly. Return all to pan; set aside. , In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Stir in 2/3 cup of the tomato cream sauce. Spoon meat mixture onto tortillas. Roll up and place seam side down in a baking dish. Pour remaining sauce over enchilada., Bake, uncovered, at 350° for 20 minutes or until heated through. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Sprinkle with onions.

ENCHILADAS VERDES

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.

JOE'S SAVORY SHRIMP ENCHILADAS VERDE - PARTY SIZE

Steps:

• Heat oven to 425 degrees F.
• FILLING:.
• In a large stainless steel or glass mixing bowl combine shrimp, sliced or chopped mushrooms, chopped onion, 3 packets of Sazon Goya, and white pepper, chili powder & 2 Tbsp lite olive oil. Mix together.
• In large saute pan (we use a 6 quart pan) melt all the butter and add remaining 2 Tbsp of olive oil.
• Add shrimp mix to pan and cook until shrimp is roughly half done (still translucent in center, slightly pink on outside). Then pour sake or white wine into the pan with shrimp mix and finish cooking (shrimp should be pink and no longer translucent).
• Remove shrimp mix with slotted spoon, leaving liquid in pan. Reduce remaining liquid (by about half). Once reduced make corn starch slurry by adding corn starch to small portion of warm liquid from pan in separate small bowl and blend thoroughly. When there are no lumps remaining add the corn starch slurry to the liquid still in pan and bring to a simmer while stirring.
• Return shrimp mix to pan with thickened liquid and stir to combine then remove from heat. Let cool.
• Once cool, pour shrimp mix into food processor and chop to rough chopped consistency (unless using very small shrimp).
• When finished chopping return shrimp mix to metal bowl and mix with crumbled/grated Queso Fresco and add half can of verde sauce (14 oz) and mix.
• TORTILLAS/ENCHILADAS:.
• Heat vegetable oil in frying pan to 350 degrees.
• Fry tortillas for approximately 5 seconds flipping, then another 5 seconds until lightly fried, one by one in hot oil, setting each on separate paper towel to absorb some of the oil (I make a stack - paper towel, tortilla, paper towel, tortilla, etc).
• Pour approximately 6 oz of the verde sauce into the bottom of each pan to keep enchiladas from sticking.
• Warm approximately 6 oz verde sauce in pan, then put in shallow bowl. Dip each slightly fried tortillas in warm green salsa, until tortillas become soft again (maybe 5 seconds).
• After frying the tortillas and dipping in salsa verde, add aprox 2 TBS (more or less to your taste) shrimp mix filling per tortilla in center of tortilla in a straight line from one edge to the other, then roll tortilla. Place each into 9x13 pan seam side down (will need 3 pans!) until each pan is full with single layer of rolled enchiladas.
• Pour approximately 1/2 can salsa verde over rolled enchiladas in each pan.
• Sprinkle 4 oz cheese each over each pan of enchiladas.
• Cook at 425 degrees for approximately 20 minutes until cheese is bubbling, should be heated through.
• Cool slightly and serve with sprinkle of chopped cilantro on top.