Enchiladas Verdes. Enchiladas Verdes. this link is to an external site that may or may not meet accessibility guidelines. To make these enchiladas, we start by poaching and shredding chicken thighs for the filling; the deeper flavor of the dark meat holds up much better to the chile and. Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out.

You know, the Tex-Mex girl in me just has to have a good enchilada now and then. Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas. You can have Enchiladas Verdes using 12 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Enchiladas Verdes

You need 1 pound of Tomatillos.
It's 1 of jalapeño.
Prepare 1/4 of onion.
You need 1 of garlic clove.
You need 1/4 of of a bunch of cilantro.
It's 1 of Knorr chicken bouillon cube.
It's 12 of corn tortillas.
Prepare of Water.
It's of Cheese (Mozzarella, Monterrey, your choice).
Prepare of Shredded Chicken (to replace cheese as a filling).
Prepare of Lettuce (optional).
You need of Sour Cream (optional).

Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out. Plus chicken and cheese and tortillas. Warm up with this enchiladas verdes recipe. Follow this recipe for a quick and easy weeknight meal.

Enchiladas Verdes instructions

Peel tomatillos and remove stems from jalapeño(s) and wash under warm water..
Place tomatillos & jalapeño pepper(s) in a pot with water (enough water to cover them)..
Bring to boil, continue boiling until tomatillos change color (bright green to dull green)..
Strain tomatillos and peppers and place in blender with ¼ onion, 1 garlic glove, and 1 Knorr cube and about 1/4 cup of water..
Cover veggies in blender about in inch with water (or if you have chicken broth that would be awesome!).
Blend all ingredients until pureed.
Pour 2 tablespoons of oil in frying/sauce pan and allow to get hot..
Pour pureed ingredients in hot oil and allow to simmer. Lower heat just to maintain salsa warm..
In another frying pan, pour oil and allow to get HOT, slightly fry tortillas (one-by-one, this is just to soften them so they are more manageable)…put aside on paper towel.
Place on plates and fill with shredded chicken or cheese or BOTH, and roll. Then, pour salsa verde over them!!.
Optional, but really better if: Enchiladas were topped with cut up lettuce, shredded cheese, and SOUR chicken CREAM, and more salsa!!) ** I love these with a side of refried beans (if I do not have any homemade, I just buy the Bush’s RB! The fact.

Tip: Line a baking sheet with plastic. Prepare enchiladas, placing on top of the plastic, but do. Amalia's enchiladas verdes were the best in their class. Chicken enchiladas verdes are always a big crowd pleaser. Chicken Enchiladas Verdes are a family favorite recipe and are made with corn tortillas, shredded chicken, and can be prepared with or without cheese.