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How To make Chicken Enchiladas with Tomatillo Sauce
SAUCE:
1 1/4 lb Fresh tomatillos
1 -to....
2 Jalapeno peppers
1 sm Onion; peeled and finely
-chopped 1 md Garlic clove
-peeled and minced 1 tb Vegetable oil
2 c Low-sodium chicken broth
1/4 ts Salt
ENCHILADAS:
2 Whole chicken breasts
-boneless and skinless 2 tb Minced onion
1/3 c Sour cream
1/4 ts Salt
1/3 c Vegetable oil
8 Corn tortillas
1 c Sharp cheddar cheese
-coarsely grated 1/2 c Crumbled asiago cheese
-or substitute additional -cheddar or jack cheese 1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of
water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree. 2. In a large pan heat the vegetable oil over medium heat. Add the
vegetable puree and simmer 2 minutes. Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside. 3. TO MAKE THE ENCHILADAS. Place the chicken in a large saucepan and
cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through. Remove the chicken from the water and cool slightly. Shred the chicken and set aside. 4. Combine the cooled, shredded chicken with the minced onion, sour
cream, and salt. Stir in 1/4 cup of the tomatillo sauce. Set aside. 5. In a 9- to 10-inch frying pan heat the oil over medium-high heat.
Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly. 6. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon
some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses. 7. Bake in a preheated 350-degree oven 25 minutes. Cool 5 minutes
before serving.
How To make Chicken Enchiladas with Tomatillo Sauce's Videos
Mexican Green Enchilada Sauce Recipe | Easy & Delicious Homemade Sauce | Step-by-Step Guide
Hello there! Are you ready to take your enchiladas to the next level? Today, I'm going to show you how to make homemade Mexican Green Enchilada Sauce.
This recipe is super easy to follow, and the result is a flavorful, authentic Mexican Green Enchilada Sauce that will surely elevate your enchiladas. And the best part is, you can find all the necessary ingredients either at your local supermarket or they might already be in your pantry.
Once you make this homemade enchilada sauce, you'll never go back to buying canned ones. I can't wait for you and your family to try this out, so let's get started!
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Mexican Green Enchilada Sauce Recipe
10 tomatillos
6 jalapeños
4 garlic cloves
1/4 of union
1/2 bunch of cilantro
1 tbsp of salt
1 tbsp of black pepper
1 tbsp of cumin
1 cube of chicken bouillon
2 cups of water 2 tbsp of vegetable oil
#MexicanGreenEnchiladaSauce #EnchiladaSauceRecipe #EasyRecipes #HomemadeSauce
SOUR CREAM CHICKEN ENCHILADAS WITH HATCH GREEN CHILE: Delicious Recipe You'll Make Again and Again
These Sour Cream Chicken Enchiladas with Hatch Green Chile are so delicious, you'll make them again and again. Read on for the easy recipe.
Sour Cream Chicken Enchiladas
shredded chicken (If you cook your own, be sure to save the chicken broth for the sauce)
corn tortillas
finely chopped onion
grated white cheese of your choice (muenster, monterey jack are great choices)
vegetable oil for frying
For the sauce:
1/2 stick of butter
4 Tbsp. flour
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cumin
approx. 1 1/2 cups Mexican crema or sour cream
approx. 1/2 cup of chopped Hatch green chile
Fry corn tortillas in hot oil and place on paper towels to drain excess oil. Fill individual fried corn tortillas with shredded chicken, onion, & cheese, and roll tightly. Place in un-greased baking dish with seem side to the bottom. Repeat the process until entire baking dish is filled with rolled enchiladas. (A 19x13 dish should fit approx. 14 enchiladas.) Set aside while making the sauce.
Melt butter in large skillet over medium low heat. Add in flour and whisk until smooth. Continue to cook for 30 seconds then add in chicken broth and continue whisking. This should slowly begin to thicken and form a rue. Once it looks like a smooth white gravy, add in the salt, garlic powder, & cumin and continue whisking util seasonings are incorporated into the sauce. Add in Mexican crema or sour cream and blend until smooth. Finally, add in desired amount of Hatch green chile and mix to combine. Remove from stove top and pour sauce over rolled enchiladas in baking dish. Top with additional cheese and onions if desired. Bake at 400º for 25-30 minutes.
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Chicken Enchiladas with Tomatillo Salsa (Enchiladas Verde)
Jeff Martinez of Fonda San Miguel in Austin, Texas, shares a great recipe for enchiladas. Tortillas glazed in a small amount of hot oil, get dipped in sauce, filled with meat, cheese, or vegetables, rolled and swathed in more sauce. A staple of the Mexican diet, enchiladas vary from house-to-house and even cook-to-cook. They're not difficult to make, but preparing the components takes awhile. For the best result, make fillings and sauces ahead of time and reheat when ready to serve.
Chicken Enchiladas Recipe | Enchiladas Verdes Recipe | Green Salsa Recipe
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INGREDIENTS
1 to 1 1/2 lbs boneless skinless chicken breast
14 to 15 corn tortillas
12 oz cheese of your choice
**Toppings of choice**
Mexican crema
shredded lettuce
thinly sliced onion
avocado
Cotija cheese
TOMATILLO SALSA
1 lb tomatillos
1 small onion
1 to 2 jalapenos
3 to 5 cloves of garlic
3/4 tsp powdered chicken bouillon (or just salt to taste)
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Super Easy & Delicious Green Chile Chicken Enchiladas
Patricia Lopez’s YUMMY Family Chicken Enchiladas with Tomatillo Sauce
Patricia Lopez shows off her family’s incredible Family Chicken Enchiladas with Tomatillo Sauce recipe. It’s simple and oh so delicious.
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