Chicken Enchiladas With Tomatillo Sauce (Enchiladas Verdes)
"From Goya's "Taste of the Americas: Mexico" booklet, enchiladas (Mexico's comfort food) are made with an authentic green tomatillo sauce. Some changes were made for simplicity or variations."
photo by breezermom
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Chicken filling
- 2 lbs boneless skinless chicken breasts
- adobo seasoning, to taste
- 1⁄2 white onion, chopped
- 4 garlic cloves, minced
- 1⁄3 cup sour cream
-
Sauce
- 3 serrano chilies
- 2 (26 ounce) cans whole tomatillos, drained
- 3 garlic cloves, minced
- 1⁄2 cup white onion, chopped
- 3 tablespoons cilantro
- 1 tablespoon vegetable oil
- 1 teaspoon adobo seasoning
-
Enchiladas
- 12 corn tortillas or 12 flour tortillas
- 1 cup sour cream
- 1⁄2 white onion, diced
- 1 cup queso fresco or 1 cup monterey jack cheese
directions
- Season chicken with adobo. Place chicken, onion, garlic in saucepan with enough water to cover. Bring to a boil, reduce heat to medium, cover and simmer for 20-25 minutes. Remove from heat and let chicken cook in broth. Shred chicken meat, approximately 4 cups. Mix with sour cream.
- Put chilies in saucepan with enough water to cover, bring to a boil, lower heat and simmer for 10 minutes. In batches, puree chilies, tomatillos, garlic, onion and cilantro in blender until smooth.
- In skillet on medium-high heat, heat oil until it starts to smoke. Add tomatillo sauce and cook, stirring constantly. When sauce begins to bubble, lower heat and cook for 5 minutes until noticeably darker and thicker. Season sauce with Adobo. There should be about 3 cups of sauce. If needed, stir in chicken broth.
- Heat oven to 350°F.
- Using your fingers, dip each tortilla briefly in sauce, covering both sides. Place on plate, spread on large spoonful of filling and roll up. Place seem side down in baking dish and repeat for each enchilada. Cover with remaining sauce, cover with foil and heat in oven for 10 minutes or until enchiladas are heated through. Top with sour cream, onions and cheese. Serve immediately.
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Reviews
-
These are great enchiladas! I used fresh tomatillos (simmered them with the chilis), otherwise made as directed. Just delicious - thanks for sharing a great recipe! Made for ZWT8, Chefs gone WILD! -
These are delicious! Other than using fresh tomatillos, I followed the recipe exactly. Perfection. Thanks for sharing! Made for ZWT8. -
I think I am now more of a fan of the green Verdes sauce then the normal red sauce!! I made this as written but scaled it back for just the 2 of us. I couldn't help myself and added some Monterey Jack cheese with the chicken mixture before rolling them up. This is a great and so tasty recipe. Thanks for sharing the recipe. Made for ZWT8. -
Really authentic and tasty. I couldn't find tomatillo peppers at my supermarket but I found something even better. It's a canned salsa verde from Mexico that already has the tomatillos in it so I cheated. I did add the pureed serranos though...they gave it a bit of heat. Really yummy! -
Great stuff! Instead of rolling the enchiladas I made layers and stacked them kind of like a lasagna and served this meal casserole style! It was great! ;)
see 4 more reviews
Tweaks
-
I did without the sourcream in the enchiladas. I made it for the children also, so instead of serrano peppers i used bell pepper. Taste like lime was in the sauce but didnt use none at all. This sauce is best green sauce ever. I also used adobo sauce instead of adobo seasoning in the broth. Very tasty. Kids couldnt get enough.
RECIPE SUBMITTED BY
I work in communications for a non-profit organization in Lincoln, Nebraska. I got married in October 2008 to my lovely husband, who benefits greatly from this Web site. We've been together since December 2006 and I have been cooking for him ever since we met.
Thank you to everyone who has tried or is considering trying my recipes.
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