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My review
Authentic Enchiladas Verdes
21
PattiVerde
"These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home."
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Ingredients
1 h 20 m servings 559Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 460586 Ratings
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Most helpful positive review
4/25/2007
To start with, let me say that I am Mexican, living in mexico and probably my english will not be very good, so I will try my best to make this review. If you come to Mexico, this is what you wi...
Most helpful critical review
8/26/2008
The flavor was good but the consistency/texture leaved a lot to be desired. I shouldn't have shredded the chicken quite so finely for a start. But it also needed something to provide some bite -...
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4/25/2007
To start with, let me say that I am Mexican, living in mexico and probably my english will not be very good, so I will try my best to make this review. If you come to Mexico, this is what you wi...
10/16/2005
These were, in my husband's words, "Boombastic Baby!" The only complaint we had is that there wasn't enough verde sauce. DOUBLE THE SAUCE! It's AWESOME! I followed the basic idea of the recipe...
4/9/2006
As a follow-up to my previous review, I made the salsa from this recipe again this time using serranos and I have to say that they gave the sauce a much better flavor than the jalapenos. I added...
9/8/2005
I am Mexican and this is a wonderful recipe. Few tips: if you can fill the tortillas with chicken and FRY to make the perfect taco then dip in green sauce you`ll get crunchier enchiladas...if y...
9/2/2009
I tried to stick with the recipe as closely as possible, but ultimately had to put my own spin on this. It's hard to teach an old dog new tricks! I deviated a bit by mixing up the cooked chicken...
4/29/2005
Wow. This recipe is fabulous. I did make a few changes, but not with the green sauce, which made the recipe superb. (Though did only add 3 serranos per others suggestion). I used 3 boneless s...
11/26/2006
excellent, authentic sauce! the only modifications I made was to strain the pureed tomatillo mix back into the saucepan after blending and simmered until the consistency of light tomato sauce. ...
11/23/2006
I'm making it again for about the 10th time. It is our go to sauce for anything "Mexican". I plan to poach eggs this morning and serve with fried tortilla's. I always double or triple the recipe...
8/26/2008
The flavor was good but the consistency/texture leaved a lot to be desired. I shouldn't have shredded the chicken quite so finely for a start. But it also needed something to provide some bite -...