Craving a vibrant and flavorful Mexican dish that's both satisfying and surprisingly easy to make? Look no further than authentic green enchiladas! This classic recipe boasts a rich, herbaceous tomatillo sauce that perfectly complements tender corn tortillas filled with your choice of protein – chicken, beef, or even vegetarian. Forget the jarred sauces; we'll guide you through creating a homemade sauce bursting with fresh tomatillos, vibrant cilantro, and a hint of spice. The result? Enchiladas that are far superior to anything you'll find in a restaurant, packed with authentic flavor and a homemade touch that will impress your family and friends.
Forget complicated recipes and lengthy prep times; this guide provides a clear, step-by-step approach to crafting delicious green enchiladas from scratch. Ready to experience the delightful taste of authentic Mexican cuisine? Let's dive into the simple and rewarding process of making these irresistible enchiladas, beginning with our fresh and flavorful tomatillo sauce.
Tools Needed
- Pot
- Blender
- Pan
- Bowl
Ingredients
- Chicken
- Salt
- Pepper
- Onion
- Garlic
- Anaheim pepper
- Chicken broth: 1.5 cups
- Poblano peppers
- Tomatillos: 10
- Serrano peppers: 2
- Jalapenos: optional
- Cilantro
- Corn tortillas
- Queso fresco
- Crema fresca
- Avocado oil
- Chicken bouillon
Step-by-Step Instructions
Step 1. Prepare the Filling and Sauce
- Season chicken with salt, pepper, onion, garlic, and anaheim pepper. Boil for 30 minutes on medium-low heat. Remove onion, garlic, and anaheim peppers (save 1.5 cups of broth). Shred chicken.
- Roast poblano peppers until charred. Place in a bowl to sweat for 6 minutes, then peel, remove seeds and stems.
- Boil tomatillos and serrano peppers (and optional jalapenos) for 10 minutes until soft.
- Blend tomatillos, onions, garlic, serrano peppers, cilantro, roasted poblano peppers, and chicken broth until smooth.
- Heat sauce in a pan on medium heat. Add chicken bouillon and cook for 10 minutes on low heat until thickened. Set aside 1.5 cups of sauce.
- Add chicken broth to shredded chicken to prevent drying.
Step 2. Prepare the Tortillas
- Cook corn tortillas in hot avocado oil for 10-15 seconds per side to prevent crumbling.
Step 3. Assemble the Enchiladas
- Dip tortillas in sauce, add chicken and queso fresco, roll up.
Step 4. Bake and Serve
- Pour remaining sauce over assembled enchiladas, top with queso fresco and crema fresca.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Add some of the chicken broth to your shredded chicken to keep it from drying up.
- Cooking the tortillas in oil helps prevent them from crumbling.
Nutrition
- Calories: 600-800
- Fat: 35-50g
- Carbs: 50-70g
- Protein: 30-40g
FAQs
1. Can I use canned tomatillos instead of fresh?
While fresh tomatillos yield the best flavor, canned tomatillos work in a pinch. Just make sure to drain them well before using.
2. What kind of cheese is best for green enchiladas?
Monterey Jack, Chihuahua, or a blend of Mexican cheeses are all excellent choices. Queso fresco is also a great option for a crumbly topping.
3. How do I prevent the tortillas from breaking when rolling them?
Slightly warming the tortillas before filling helps make them more pliable and less likely to tear. You can also use a smaller amount of filling.
With this recipe, you've mastered the art of creating authentic, delicious green enchiladas from the comfort of your own kitchen. Enjoy the vibrant flavors and the satisfaction of a homemade meal that's sure to become a family favorite. Buen provecho!