The Best Mexican Green Chicken Enchiladas | Enchiladas Verdes De Pollo
Green salsa is our favorite kind of salsa so we love these green enchiladas. We hope you give these a try and enjoy them as much as we do! You can also check out our Spicy Tamarindo Michelada for some at home drinking:
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INGREDIENTS:
20-25 Tortillas
Oil to fry Tortillas
Chicken:
1/4 Onion
1 Garlic Clove
Cilantro
1.5-2 lb Chicken breast
1 tbsp Salt
Salsa:
12 Tomatillos
6 Jalapenos
1.5 cups Chicken Broth
Cilantro
1/4 Onion
Garlic Clove
1/2 Bunch of Cilantro
Ground Cumin
Salt
Oil to fry salsa
Toppings:
1/2 Lettuce
Sour Cream
Queso Fresco
Cilantro
Onion
Music:
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HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Creamy Green Enchiladas (Enchiladas Verdes) with Chicken Cream Cheese Filling!
These Green Enchiladas are creamy, cheesy & full of flavor! Stuffed with chicken, cream cheese, shredded cheese, and fire roasted green chiles. The Green Enchilada sauce is made with a batch of our tomatillo based Salsa Verde...so easy to make!
Get the FULL DETAILED RECIPE HERE:
Get the homemade Salsa Verde recipe here:
Recommended Equipment:
(click the item if you need to order)
Baking Dish 9”x13”
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Chicken Enchiladas Verde (Green Enchiladas)
Chicken Enchiladas Verde (Green Enchiladas)!
Recipe:
Restaurant-style Chicken Enchiladas Verde! This comforting Mexican meal is made in an Instant Pot, then baked in the oven (or skillet) until hot & bubbly.
You wil need:
olive oil
chopped onion
chopped green bell pepper
sliced zucchini
taco seasoning
chicken breast
salsa verde can
sour cream
Mexican cheese
soft flour tortillas
chopped cilantro
Detailed Instructions and printable recipe:
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