Chicken Enchiladas Verdes
Chicken Enchiladas Verdes. Chicken Enchiladas by Jauja Cocina Mexicana™. Chicken enchiladas verdes with tomatillo green salsa, cream and melted Mexican cheese. Complete recipe, tips and step-by-step instructions on how to make Chicken Enchiladas Verdes. Classic and traditional, these Chicken Enchiladas will be a hit for every day family dinners, parties and ball games. Enjoy and Buen provecho. Thanks so much for subscribing
#enchiladasverdes #chickenenchiladas #enchiladas
INGREDIENTS FOR 8-10 ENCHILADAS VERDES
corn tortillas Mexican Salsa Verde 1 rotisserie chicken shredded, Mexican crema, 1 garlic clove, 12 oz Mexican Manchego, quesadilla, asadero or mozzarella cheese
Salsa Verde and Authentic Mexican Salsas
Traditional Mexican Food
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Contact: jaujacocinamexicana@gmail.com
Green Enchilada Sauce Recipe | carnitas enchiladas verdes | #happilyhomecooking #mexicanfood
Vibrant homemade green enchilada sauce using fresh ingredients is on the menu today! We'll smother our enchiladas stuffed with carnitas and Oaxacan cheese with it for an unforgettable dinner. Come hang out in the kitchen with us, and I'll show you step-by-step how we make it.
Thank you to our subscribers and if you are new to our channel, welcome! Please say hello to us in the comments, and let us know where you're watching from.
Find our homemade MEXICAN RICE RECIPE here:
Ingredients:
5 anaheim peppers (or sub some hatch chiles for spicy sauce)
12 tomatillos
1 large yellow onion
2 cloves garlic
handful cilanto
2 cups chicken broth or 2 cups water + 1 heaping tsp chicken bouillon
3/4 tsp sea salt
#enchiladas #enchiladasauce #tomatillo #healthyrecipes #verde #enchiladasverdes
Music: Love In Mexico by Carmen MarÃa and Edu Espinal, Tango de la Roche by Wayne Jones, Summer Shower by Quincas Moreira
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.
Enchiladas Suizas Recipe | Green Chicken Enchiladas made with Tomatillo sauce | Villa Cocina
#enchiladas #enchiladassuizas #mexicancuisine
Enchiladas Suizas are creamy, cheesy, saucy, and delicious! They are baked to perfection and covered with a nice layer of Oaxaca cheese, or any melting cheese you may have available. Whether you make them for the melted cheese, or because you love the green tomatillo sauce; there is no going wrong with this recipe. Each ingredient in this baked enchiladas plays an important roll by contributing to the flavor you experience in every bite. This is the only chicken enchiladas recipe you will ever need. It tastes amazing!
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
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Enchiladas Suizas Recipe
11x16 baking dish
Makes 15 enchiladas
To cook the chicken
1.5 lbs of chicken breast
12 cups of water
Small bunch of cilantro
1/4 ea medium white onion
2 sprigs mint or hierba buena leafs
3 ea garlic cloves
1 roma tomato
Salt to taste
*** Or use my roasted chicken recipe:
*** You can also make your own corn tortillas:
Salsa suiza
2 lbs tomatillos
1/2 medium white onion
4 garlic cloves
3 serrano chiles
8 cups of water
1/2 bunch of cilantro
1/4 cup of chicken broth or water we boiled tomatillos in
1 cup Mexican crema
1 tsp kosher salt
* Optional: Reserve 2 cups of the salsa for plate up. If needed, reheat in a sauce pan on a stove top. Make sure it reheats on a low a simmer and stir continuously so it doesn't break.
For the chicken
4 cups shredded chicken
1 tsp kosher salt to season shredded chicken
Additional items
1 lb 2oz Oaxaca cheese, grated
1/2 cup mexican crema, to top the enchiladas
15 ea corn tortillas
Oil for frying tortillas
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Rick Martínez's Enchiladas Verdes de Pollo | Introduction to Mexican Cooking | Food Network
Rick Martinez makes chicken green enchiladas which are a favorite meal in Central Mexico. His secret ingredient is charred and steamed poblano peppers which will add a sweet but slightly bitter edge to this insanely good dish!
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Rick Martínez's Enchiladas Verdes de Pollo | Introduction to Mexican Cooking | Food Network
Cheesy Chicken Enchiladas with Homemade Salsa Verde Sauce
Leave the store bought sauce in the cupboard! These chicken enchiladas deserve nothing less than a made-from-scratch #salsaverde sauce. It’s a labor of love, but it won’t take too long. Roast your tomatillos and peppers, then blend to perfection. Slather the enchiladas you made in the meantime and roast them again.
Full recipe here ➡️
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