Green Enchiladas

Green Enchiladas

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Cook Time:  minutes
Ready In:  minutes

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It’s easy to make these traditional Mexican green chicken enchiladas. This Mexican favorite makes a festive dish for a Cinco de Mayo party or a delicious family dinner.

  • 1 Large Chicken Breast
  • 6 Cups Water
  • 5 Garlic Cloves
  • 1 Small Onion (Thinly Sliced)
  • 3 Parsley Sprigs
  • 2 Teaspoons Kosher Salt (Divided)
  • 1 Carrot (Chopped)
  • 2 Chiles Serranos
  • 2 Pounds Tomatillos (Husks Removed)
  • 1/2 Cup Coarsely Chopped Cilantro
  • 1 Tablespoon Grapeseed Oil
  • 12 Corn Tortillas
  • Grapeseed Oil For Frying
  • 1/2 Cup Crème Fraîche
  • 1/2 Cup Crumbled Queso Fresco
  1. In large-size saucepan place chicken, water, 3 garlic cloves, 1/4 sliced onion, parsley, 1 teaspoon kosher salt, and carrot. Cover and simmer 20 minutes until chicken is tender. Remove and shred chicken. Reserve stock.
  2. Add 2 garlic cloves and chiles to large-size saucepan of boiling water. After 5 minutes, add tomatillos. Cook another 7 minutes. Drain.
  3. In blender, purée tomatillos with garlic, chiles, and another 1/4 sliced onions. Add cilantro and process briefly so that cilantro is not ground too fine. Add 1 cup reserved chicken stock.
  4. Heat oil, over a medium heat, in small-size skillet. Add puréed tomatillo mixture and sauté 1 minute. Add 1 teaspoon kosher salt. Lover heat to low and cook, uncovered, 10 minutes. If sauce is too thick then add 1/2 cup more chicken stock.
  5. Heat 1/2 inch oil in medium-size skillet and fry tortillas until they just begin to soften, 10 seconds on each side. Immerse each tortilla in the warm sauce, and then transfer to a plate. Place some chicken in center of each tortilla, roll up and arrange on platter. Spoon warm sauce over enchiladas, garnish with remaining sliced onions, crème fraîche, and queso fresco.
  6. Serve warm.
  7. Serves 6
  8. Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 75 Minutes
  9. "Work With What You Got!"
  10. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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