|
|
|
Enchiladas Verde Green Enchiladas
|
|
|
1
Reviews
|
|
By:
Claudine Becker
|
|
Enchiladas Verde Green Enchiladas Recipe fills tortillas with Queso or Pollo or Pescado and covers with green sauce made of poblano chiles, tomatillos, onion, garlic, cilantro, and chicken broth.
|
INGREDIENTS
|
|
For Sauce:
|
|
6 poblano chiles, roasted,
peeled, seeded, and chopped
|
|
2 cans (12 oz each) tomatillos,
drained
|
|
Half an onion, chopped
|
|
2 cloves garlic, chopped
|
|
3 leaves romaine lettuce, torn
|
|
1/4 cup chopped cilantro
|
|
1 1/2 teaspoons salt
|
|
1 1/2 cups chicken broth
|
|
2 tablespoons oil
|
|
For Filling:
|
|
Queso (1 1/2 lbs grated cheese) OR
|
|
Puerco OR Pollo OR Queso Blanco OR Pescado (search recipes)
|
|
To Assemble:
|
|
1 dozen corn tortillas
|
|
Oil 1/4 inch deep, for frying
|
|
1/4 pound cheese (jack; feta, or farmer or Mexican queso fresco), grated or crumbled
|
|
For Garnishes:
|
|
Sour cream, radish rosettes, avocado slices, and whole ripe olives
|
|
|
DIRECTIONS
|
|
1:
To prepare the sauce: Place chiles,
tomatillos, onion, garlic, lettuce, cilantro,
salt, and 1/2 cup of the chicken
broth in a blender or food processor.
Blend to a smooth puree.
|
|
|
|
2:
In a skillet heat 2 tablespoons oil,
add puree, and cook over medium
heat for 3 minutes, stirring constantly.
Slowly stir in the remaining
chicken broth and cook until
sauce thickens (5 to 10 minutes
longer). Keep warm.
|
|
|
|
3:
To assemble the enchiladas: Preheat
oven to 350°F. Heat oil in a
skillet over high heat to 400° to
425°F. Fry
each tortilla, one at a time, only long
enough to soften it (a few seconds per
side). Lift the tortilla with tongs
and move it into the warm sauce.
Turn to coat well on both sides, then
lift to a plate. Place some of the
prepared filling across the middle of
the tortilla, fold, and place seam side
down in a baking pan. Repeat
this process with each tortilla.
|
|
|
|
4:
Spoon a small amount of the
remaining sauce across each enchilada,
paying particular attention to
coating the ends. Sprinkle the grated
cheese over the enchiladas, cover
the pan tightly with foil, and bake
until heated through (20 to 30
minutes). Garnish enchiladas before serving.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|