Enchiladas Verdes Recipe
Enchiladas Verdes
A popular Mexican dish that consists of tortillas filled with shredded chicken. What makes "verde" enchiladas distinct is the green salsa that covers and flavors the dish and makes it slightly tangy and spicy.
Prep: 20 minutesCook: 1 hourTotal: 1 hour 20 minutes
Ingredients
- 4 large chicken breast
- 2 spoons cooked of chicken bouillon
- 20 garlic cloves (12 for the sauce, 8 for chicken)
- 1⁄2 slice onion
- salt to taste
- 5 -7 spoons of oil for the tortillas
- 1 bunch cilantro to chop- add as garnish on top of enchiladas
- 15 green chile serrano
- 72 green tomatillos (washed, peeled and cooked)
- 1 pack of corn tortillas (24 total)
- mexican fresh /ranchero style cheese for topping
- 1 container of sour cream for topping
Directions
- Put your chicken in a pot with water. Add garlic, onion & and 2 spoons of chicken bouillon, boil for 20 minutes.
- Once it’s cooked, let it cool for five minutes then shred the chicken.
- In another pot boil the green tomatillos for 10 minutes. Once cooked, transfer them to a blender and add cilantro, salt , green chile serrano and a pinch of chicken bouillon for extra salsa flavor and blend.
- Add oil to a pan at medium heat. Cook both sides of the tortilla briefly, then stuff with the shredded chicken and fold in half. Once you have them all done, add the warm salsa on top.
- For toppings add cheese, cilantro, sour cream and onion.
Ingredients
- 4 large chicken breast
- 2 spoons cooked of chicken bouillon
- 20 garlic cloves (12 for the sauce, 8 for chicken)
- 1⁄2 slice onion
- salt to taste
- 5 -7 spoons of oil for the tortillas
- 1 bunch cilantro to chop- add as garnish on top of enchiladas
- 15 green chile serrano
- 72 green tomatillos (washed, peeled and cooked)
- 1 pack of corn tortillas (24 total)
- mexican fresh /ranchero style cheese for topping
- 1 container of sour cream for topping
Directions
- Put your chicken in a pot with water. Add garlic, onion & and 2 spoons of chicken bouillon, boil for 20 minutes.
- Once it’s cooked, let it cool for five minutes then shred the chicken.
- In another pot boil the green tomatillos for 10 minutes. Once cooked, transfer them to a blender and add cilantro, salt , green chile serrano and a pinch of chicken bouillon for extra salsa flavor and blend.
- Add oil to a pan at medium heat. Cook both sides of the tortilla briefly, then stuff with the shredded chicken and fold in half. Once you have them all done, add the warm salsa on top.
- For toppings add cheese, cilantro, sour cream and onion.