The EASIEST and Most Delicious ENCHILADAS VERDES, my lazy way of making them!!!
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It’s another beautiful day and today I’m going to share with you the easiest green chicken enchiladas you can make this is seriously my lazy way of making them without using canned enchiladas sauce because let’s be real, there is no such thing as a bomb enchilada sauce that comes in a can, and seriously making it homemade is so easy☺️ ???? ♥️I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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‼️‼️if you don’t want to bake them, fry the sauce
Ingredients: 24 enchiladas
4 split chicken breast with rib
1/2 onion
1 green pepper
3 garlic cloves
2 bay leaves
1 tsp peppercorn
1 tsp coriander seeds
Salt I used 2 tbsp 1 tsp
Chicken bouillon I added 1 tbsp
4 cups water
24 corn tortillas
Oil for frying
For the enchilada sauce
2 lbs tomatillos (about 18)
10 jalapeños or serranos
2 garlic cloves
Onion
1 cup broth
Cilantro
For the enchiladas
Sour cream
Queso Oaxaca
Queso Fresco
1 serving of love????
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#enchiladasverdes #greenchickenenchiladas #enchiladas
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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MUSIC
Ulas Pakkan, Courtesy of Shutterstock, Inc.
Green Enchiladas
A grateful gringo's totally inauthentic interpretation of a great Mexican classic.
Makes 8-10 enchiladas, serves 4-5 people
olive oil
4 chicken thighs (boneless skinless is easiest)
2 large white onions
white wine (optional)
cumin
coriander
paprika
pepper
salt
4 jalapeños (or other green chiles)
1.5 pounds tomatillos
1 lime
4-5 garlic cloves
1 bunch cilantro
8 oz Monterey Jack cheese
8-10 7-inch tortillas (I do flour, you could do corn)
Fry the chicken thighs in olive oil until browned, and remove. Roughly chop one of the onions and fry it in the same pot until golden. Put in maybe a teaspoon (or more) each of the ground cumin, coriander and paprika, grind in some pepper, and fry the spices for a minute. Put the chicken back in, and cover with about half white wine, half water (or all water if you don't want to use wine). Mix in a pinch of salt. Cover, reduce heat to a simmer, and cook until the chicken is just starting to fall apart, maybe a half hour. Take the chicken out and chop it up into small chunks. Boil the braising liquid down to a thick glaze. Mix the chicken into the glaze.
For the salsa verde, pre-heat the oven to at least 400 F. Cut the chiles in half, scrape out and discard the seeds (or leave them in if you like it spicy). Husk the tomatillos and cut them in half. Peel the other onion and cut it into a few large chunks. Cut the lime in half — only use one half of it if you don't like your food too acidic. Put the veggies and lime into a wide pan and toss them in olive oil. Put the pan into the oven. While the salsa is roasting, peel the garlic cloves. After the salsa has a bit of color, put in the whole garlic cloves and stir everything around. Continue cooking until the veggies seem half cooked, maybe 20 minutes total. Take the pan out. Squeeze the juice out of the lime and discard. Dump the salsa into a food processor with a handful of cilantro and puree until reasonably smooth. Return the salsa to the wide pan.
Grate up the cheese. Put maybe half a cup of the salsa into the chicken, along with half of the cheese. Mix up the filling and check for seasoning.
Grease up a 7x11 inch baking dish. Dunk a tortilla into the salsa, then bring it to the baking dish. Scoop in a modest line of filling, and roll up the tortilla, seam-side down. Repeat until you've filled your baking dish and/or exhausted your filling. Spoon the rest of the salsa on top of the enchiladas, and sprinkle on the rest of the cheese. Bake uncovered until the cheese is browned to your liking, maybe 20 minutes. Top the individual enchiladas with more cilantro, if you're into that.
How to make Easy Green Enchiladas | Easy Enchiladas Verdes | COOK WITH ME
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Ingredients:
2 Chicken Breast Boiled & Shredded Season to Taste
(rotessiere chicken is a great option too)
8-10 Green Tomatillos
4-5 Jalapeños
1/2 Serranos (optional)
2 Garlic Cloves
1 onion
Cilantro
Monterrey Jack Cheese
Tortillas Corn
Mexican Crema
Mexican Oregano
Recipe Sauce:
Boil HALF the onion, 2 garlic Cloves, tomatillos, jalapeños, for 8-10 min.
Add to the blender with 2 tbsp of chicken bouillon salt to taste
add in a handful of cilantro about 1/4 of cup
in a pan sautée the rest of your onion sliced, in vegetable oil then add in boiled salsa.
your sauce is now complete. fry your corn tortillas & dip them in the sauce.
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Location: Texas ????
Ethnicity : Mexicana Latina
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CONNECT WITH ME ❥
------------------------------------------
INSTAGRAM - @Leslies_Blushing
TWITTER- @LesliesBlushing
FACEBOOK- Leslies Blushing
SNAPCHAT - @LeslieEBeauty
------------------------------------------
❥Email Business Purposes Only: LeslieE.Makeup@yahoo.com
❥ F.A.Q's
Location: Texas ????
Ethnicity : Mexicana Latina
Camera to Film: SonyA5100
Age: 30 (November 15) Scorpio ♏️
:❥Foundation Matches ❥:
Loreal Infaliiable Freshwear 445
Maybelline Superstay 128 Warm Nude
Born this Way Vanilla/Warm nude
Mac Studio Fix Fluid NC25/30
Beauty Creations Flawless Stay 3.5 or 4
Frankie Rose Foundation Vintage (Coupon code LesliesBlushing)
Enchiladas Verdes Con Pollo!
Aquí les dejo esta rica receta de e chilcas verdes con pollo y queso gratinado a las brasas espero y les guste!????????????????????????
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Chicken Enchiladas Verde - Because that's how I roll
Checkout foodwishes.com for the recipe and more details. Enjoy!