Killer Chicken Enchiladas Verdes
Killer Chicken Enchiladas Verdes
Ingredients:
Instructions:
Nutrition Facts
Craving Authentic Mexican? Let's Make Enchiladas Verdes!
Ever just crave that zingy, proper Mexican flavour? Honestly, same! This enchiladas verdes recipe hits the spot every time. We are talking vibrant, tangy, and oh-so-satisfying.
Ready to ditch the bland and dive into something amazing?
This isn't just any casserole, it's an authentic green enchilada recipe , straight from south-of-the-border flavors!.
What Makes These Enchiladas Verdes So Special?
These aren't your average enchiladas. We're talking proper enchiladas verdes . A dish with roots deep in Mexican culinary tradition. This recipe, sitting at a medium difficulty level, takes roughly an hour and five minutes to whip up.
Making enough to serve six hungry amigos.
These enchiladas verdes are packed with flavour and nutrients. Tomatillos bring vitamin C and antioxidants. It makes it a relatively healthy comfort food.
This salsa verde enchiladas recipe is perfect for a fun family dinner or a weekend fiesta.
The best part? The homemade green sauce is the absolute star. Get ready for a flavor explosion.
A Journey into the World of Green Tomatillo Recipes
The heart of this recipe lies in the roasted tomatillo enchilada sauce . This tangy, slightly spicy, green sauce is easy to make.
And it is guaranteed to impress. Ever tasted something so vibrant and fresh? I still remember my very first time trying it.
Oh my days, so nice!.
The best part? No preservatives, just pure, delicious ingredients.
Ingredient Check: What You'll Need
First, for our glorious green sauce, you'll need: tomatillos, serrano peppers (be careful!), white onion, garlic, chicken broth, cilantro, olive oil, cumin, salt and pepper.
Next, for the chicken filling, grab your cooked chicken, Monterey Jack, sour cream, chopped white onion, cilantro, salt and pepper.
And finally, for the enchiladas themselves, you'll need corn tortillas, vegetable oil, and more Monterey Jack for topping.
Got all that? Cracking! Let's get cooking.
Ingredients & Equipment: Your Enchiladas Verdes Recipe Arsenal
So you wanna whip up some killer chicken enchiladas verdes recipe easy ? Let's get you prepped. Honestly, having the right ingredients and tools makes all the difference.
This ain't rocket science, but a little planning goes a long way.
Main Ingredients: Let's Get Specific
Here's the shopping list for our authentic green enchilada recipe . Remember, good ingredients equal good eats!
- Tomatillo Sauce (Salsa Verde):
- Tomatillos: 1 pound (450g) . They should be firm and bright green.
- Serrano Peppers: 2-4 (adjust to taste).
- White Onion: ½ (about 75g), roughly chopped.
- Garlic: 2 cloves (about 6g), minced.
- Chicken Broth/Water: ½ cup (120ml) .
- Cilantro: ¼ cup (60ml) , chopped.
- Olive Oil: 1 tablespoon (15ml) .
- Cumin: 1 teaspoon (5ml) , ground.
- Salt & Pepper: To taste.
- Chicken Filling:
- Cooked Chicken: 2 cups (approx. 300g) , shredded. A rotisserie chicken saves time!
- Monterey Jack Cheese: ½ cup (approx. 110g) , shredded. Plus more for topping!
- Sour Cream: ¼ cup (approx. 60g) . Mexican crema is even better if you can find it.
- White Onion: ¼ cup (approx. 25g) , finely chopped.
- Cilantro: 1 tablespoon (15ml) , chopped.
- Salt & Pepper: To taste.
- Enchiladas:
- Corn Tortillas: 12 .
- Vegetable Oil: 2 tablespoons (30ml) .
- Monterey Jack Cheese: 1 cup (approx. 110g) , shredded for topping.
Seasoning Notes: Flavor Town, Population: You
For that salsa verde enchiladas recipe , cumin is key. Don't skip it. A pinch of cayenne in the chicken adds a subtle kick.
If you want a creamy enchiladas verdes recipe , stir some Mexican crema into the sauce at the end. Taste, taste, taste!
Equipment Needed: Keep It Simple
You don't need fancy gear to make the best enchiladas verdes recipe from scratch .
- Blender or Food Processor: For that homemade green sauce .
- Large Skillet/Saucepan: For cooking the sauce.
- 9x13 inch Baking Dish: For baking.
- Small Bowl: For mixing the filling.
Honestly, a good frying pan can also be used instead of skillet/saucepan. I tried using a wok once. Don't. It does not work!
Now you are ready to bake your vegetarian enchiladas verdes recipe or chicken enchiladas verdes recipe or your favorite way.
Let's Talk Enchiladas Verdes: Your Next Cooking Adventure
Alright, mate! Fancy a bit of Mexican flavour? I'm so excited to share my Killer Chicken enchiladas verdes recipe easy .
This isn't just any enchiladas verdes recipe ; it's the best enchiladas verdes recipe from scratch I've ever made, and I've tweaked it over years.
Honestly, the sauce is the star of the show, so we want to focus on the Roasted Tomatillo Enchilada Sauce , right? This salsa verde enchiladas recipe is proper lush!
Prep Steps: Mise en Place Like a Pro
First, chop, shred, and measure everything out. It's boring but essential. Get your tomatillos husked, onion chopped, and chicken shredded.
This will save you a mountain of stress later. Remember, a tidy kitchen equals a tidy mind and makes the whole authentic green enchilada recipe come together easier.
Also, remember your veggies need to be washed thoroughly.
Step-by-Step: Enchilada Magic!
Here's how we're going to nail this dish:
- Broil those tomatillos, peppers, onion, and garlic. The char gives the sauce so much depth.
- Blend them all up with broth, cilantro, and spices for the Homemade Green Sauce .
- Sauté the sauce in olive oil. Simmer for 15 minutes . This step is where the flavors really meld.
- Mix the chicken with cheese, sour cream, onion, and cilantro.
- Soften the tortillas in hot oil for a few seconds on each side.
- Dip each tortilla in the sauce, fill, and roll.
- Bake at 350° F ( 175° C) for 20 minutes .
Pro Tips: Level Up Your Enchiladas
Want to know the secrets to next-level green tomatillo recipes ? Don't over-fry the tortillas or they'll be crispy and crack when you roll them – nobody wants that.
Make sure you taste the sauce before baking, adding more salt if needed. For a truly amazing Creamy enchiladas verdes recipe , Stir in 1/2 cup of heavy cream into the tomatillo sauce for a richer flavor and for a vegetarian enchiladas verdes recipe , substitute the chicken with black beans, roasted vegetables
Honestly, that's it! This quick enchiladas verdes recipe is so worth the effort, and I guarantee you'll be making it again and again. Enjoy!
Recipe Notes
Right then, let's talk a bit about some extra bits for your enchiladas verdes recipe . These little snippets can make all the difference, you know?
Serving Suggestions: Plating Like a Pro
Presentation is key, innit? For a proper plating, try arranging three enchiladas verdes recipe on a plate, drizzled with extra sauce.
A dollop of sour cream or Mexican crema on top? Yes, please! Fresh cilantro sprigs give it that restaurant touch.
And don't forget a wedge of lime.
Want something to go with it? Mexican rice is classic. Refried beans are fab too. Fancy a drink? A cold beer is spot on.
Or maybe a Margarita if you're feeling fancy. Honestly, it's all about what you fancy.
Storage Tips: Keeping it Fresh
Leftover salsa verde enchiladas recipe ? No worries! They keep well. Pop them in an airtight container in the fridge. They will be good for about three days.
Can you freeze them? Absolutely! Wrap each enchilada individually in cling film. Then, put them in a freezer bag. They last for up to three months.
To reheat, thaw them in the fridge overnight. Then, bake at 350° F ( 175° C) until heated through.
Variations: Mix it Up!
Got veggies on hand? You can make a vegetarian enchiladas verdes recipe by swapping chicken for roasted corn, zucchini, and bell peppers. I've done it before, and it's lush!
Want a creamy enchiladas verdes recipe ? Stir in 1/2 cup of heavy cream or Mexican crema into the roasted tomatillo enchilada sauce .
It makes it super decadent. You know, that's how authentic green enchilada recipe are!
Nutrition Basics: Goodness Inside
Each serving of these killer Chicken enchiladas verdes recipe easy is roughly 450 to 550 calories. You also get around 30 to 35 grams of protein.
Nice! Fat is about 25 to 30 grams. Carbs are 30 to 35 grams.
Tomatillos are packed with vitamins. The cilantro adds antioxidants. Chicken gives you protein, obvs. So, you’re getting a good mix of nutrients.
This best enchiladas verdes recipe from scratch is not just yummy; it's good for you.
Final Thoughts
So, there you have it! Everything you need to make smashing enchiladas verdes! Don't be scared to have a go and put your own spin on it.
Cooking should be fun! Enjoy! This quick enchiladas verdes recipe is so worth it, mate! Remember, anyone can make a great homemade green sauce .
Frequently Asked Questions
How can I make this enchiladas verdes recipe less spicy? My family aren't exactly chilli-heads!
Great question! The heat in enchiladas verdes comes mainly from the serrano peppers in the tomatillo sauce. Start with just one pepper, or even half, and taste as you go. You can always add more, but it's hard to take the heat away once it's in there. Removing the seeds and membranes of the serranos before blending will also reduce the spice.
Can I make the tomatillo sauce for this enchiladas verdes recipe ahead of time?
Absolutely! In fact, making the tomatillo sauce a day or two in advance allows the flavors to meld together even more, resulting in a richer, more complex sauce. Just store it in an airtight container in the refrigerator. It's like letting a good cuppa tea steep longer – you get more flavour! Be sure to give it a good stir before using.
My corn tortillas always crack when I try to roll enchiladas. What am I doing wrong?
Cracked tortillas are a common enchilada woe! The key is to soften the tortillas before rolling. Lightly frying them in oil is the most effective method, making them pliable and preventing them from breaking. You can also steam them or warm them in the microwave wrapped in a damp paper towel. It's all about getting that bend without the break, like a well-executed yoga pose!
What's the best way to store leftover enchiladas verdes?
Leftover enchiladas verdes are practically a gift that keeps on giving! Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake them in the oven at 350°F (175°C) until heated through, or microwave them individually. Just remember, microwaving might make the tortillas a little softer. A quick zap in a hot pan is a great way to freshen them up!
I'm vegetarian. What's a good substitute for the chicken in this enchiladas verdes recipe?
No chicken, no problem! Black beans are a fantastic and easy substitute, providing a hearty and flavorful filling. Roasted vegetables like corn, zucchini, and bell peppers also work beautifully. You could even use a combination of beans and veggies for a more complex texture. Think of it as creating your own veggie masterpiece, a culinary Banksy!
