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Chicken Enchiladas Verdes

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 Chicken Enchiladas Verdes

¡Que Delicioso!

 

Do you have a family or small group gathering coming up and want to keep things fun and fresh?  Try my Chicken Enchiladas Verdes.  This recipe brings together a blend of tomato and Chile flavors and spices it up with Bari’s Chipotle infused Olive Oil.

Enchiladas are one of the most versatile dishes of Mexican cuisine.  Evidence suggests that enchiladas came from the Mayan culture in the pre-Columbian era – shout out to Guatemala! In the old days, this dish was food primarily prepared for nobility and was said to be served with special occasions. 

For your next gathering, share a whole lot of enchilada love with your guests.

Enjoy!

Marianela

 

 p.s. What do you call a tiny enchilada? 

Answer. Enchi-little.

 

 

 

 To get started you’ll need the following ingredients:


Bari’s Chipotle infused Olive Oil

3 – Chicken breast

½ cup – Onion (chopped)

1 – Garlic clove

1 pound – Tomatillos with the husk removed (cut in half)

2 – Serrano peppers

2 – Jalapeño pepper (optional)

1 package of corn tortillas

1½ cup – Mixed shredded Monterrey Jack and Cheddar cheese

1 cup – Mexican sour cream

Fresh cilantro

Crumble Queso Fresco

Salt and pepper to taste

 

Directions: 

Get Started: Heat oven to 375 degrees.

Step 1: Prepare Chicken

·         Placed chicken in a large saucepan.

·         Cook for about 20 minutes

·         Drain water.

·         Let it cool, and shred chicken and cover.

·         Set aside.

Step 2a: Prepare Salsa Verde

·         In a large saucepan, add 4 cups of vegetable stock.

·         Cook tomatillos with onion, garlic, salt and pepper until soft.

·         Remove from the saucepan the tomatillos and reserve water.

Step 2B: Prepare Peppers

·         Meanwhile, heat up the iron skillet.

·         Roast the Serrano peppers and jalapeño peppers until skin is burn.

·         Remove peppers from skillet.

·         Place peppers inside a plastic bag and close the bag very tightly.

·         Set aside for 20 minutes or until skin is coming off the peppers easily.

·         Remove seeds

 

Step 2C: Combine Ingredients

·         Combine tomatillos, peppers, onion, garlic, ½ fresh cilantro, salt and pepper.

·         Blend with 4 cups of the remaining stock and add ¼ cup of Bari’s Chipotle infused Olive Oil.

·         Bring the Salsa Verde back to the saucepan and boil for 10 minutes. (note: the sauce will start to get thicker, you can add more water if you want)

Step 3: Add Shredded Chicken

·         In a large bowl mix the shredded chicken with ½ cup of Mexican sour cream, 1/2 cup of shredded cheese, and 1/4 cup of the Salsa Verde.

·         Salt and pepper to taste.

Step 4: Prepare Tortillas

·         Heat up skillet with 2 tablespoon of Bari's Chipotle infused Olive Oil.

·         Using a spatula or tong place one tortilla at a time in the hot skillet for about 10 seconds.

·         Repeat with 10-14 tortillas.

Final Step: Prepare Enchiladas

·         In a 9x13 inch baking pan, pour ¼ cup of the Salsa Verde and spread it.

·         Spoon each tortilla with the shredded chicken and place it seam side down in the pan.

·         Place each roll of tortilla tightly one after the other.

·         Pour rest of Salsa Verde on top.

·         Then add the remaining shredded cheese.

·         Cover with aluminum foil.

·         Bake for about 20 minutes.

To serve, top with sour cream and queso fresco and chopped cilantro.  Enchiladas are enjoyed best with rice and beans.

Buen Provecho!