Hello Paulinos and Paulinas! Welcome once again to our wonderful community of recipes and cooking tips . Today we bring you a recipe for spicy foodies: Green Enchiladas with Chicken . This traditional Mexican dish is perfect for enjoying traditional flavors like corn tortillas , which have that characteristic crunch, shredded chicken, and green salsa with chiles. You can add cheese or sour cream to the side and you'll be finger-licking good!
We've provided all the information you need to learn more about this dish: its origins, how to prepare it, some cooking secrets, and, of course, a complete recipe with step-by-step instructions for making delicious enchiladas in green sauce with chicken.
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About the green enchiladas
Green enchiladas are a traditional Mexican dish . These delicious tortillas, stuffed with chicken and tossed in green sauce, are characterized by a combination of intense and fresh flavors, a delicacy for lovers of spicy food .
In this dish, the tortillas are usually lightly fried before adding the green sauce, giving them a crispy texture on the outside and a soft texture on the inside. Although their flavor may vary slightly depending on the region, in general, green enchiladas are known for their characteristic heat and freshness.
The origin of green enchiladas
The recipe for green enchiladas originates in central Mexico . Its origins date back to pre-Hispanic times, when the Aztecs and other indigenous peoples already consumed corn tortillas, chili peppers, and other similar ingredients.
In pre-Hispanic times, indigenous peoples already cultivated and consumed a wide variety of chili peppers. With the arrival of the Spanish in Mexico in the 16th century, new ingredients and cooking techniques were introduced, but chili peppers and corn tortillas remained fundamental elements of Mexican cuisine.
How to make green enchiladas
To prepare delicious green chicken enchiladas , the main ingredients are corn tortillas, chicken, green salsa , and the filling ingredients. The chicken is cooked and shredded by hand or with the help of a food processor, then mixed with other ingredients like onion, garlic, and spices to create a flavorful filling.
The tortillas are gently heated on a comal or skillet to make them more pliable and easier to roll. A portion of the filling is placed on each tortilla and they are rolled tightly. Finally, the enchiladas are covered with the green sauce and baked until warm and lightly browned.
Green sauce for enchiladas
Green salsa is the soul of the green chicken enchilada recipe . To prepare it, green tomatillos and fresh chiles, such as jalapeño or serrano, are combined with other ingredients like onion, garlic, cilantro, and chicken broth.
The chiles and tomatillos are briefly cooked to enhance their flavor, then blended with the other ingredients in a blender or food processor until smooth. The green sauce is poured over the enchiladas before baking, giving the dish a spicy yet refreshing flavor.
4 secrets for delicious green enchiladas
- For a milder flavor, the chiles can be deveined before cooking.
- You can add ingredients to the filling, such as cheese or refried beans , to add more texture and flavor.
- For an extra touch, it's best to lightly brown the tortillas in hot oil before filling them.
- Accompany the green enchiladas with traditional ingredients such as sour cream, fresh cheese, chopped onion, and cilantro.
Recipe for green enchiladas with chicken
Yield : 4 portions
Preparation time : 1 hour
Ingredients
- 12 corn tortillas
- 2 chicken breasts
- 1 chopped onion
- 2 chopped garlic cloves
- Salt and pepper to taste
- Vegetable oil
- 1 kilo of green tomatillos
- 2 serrano peppers
- 1 handful of cilantro
- 1 cup of chicken broth
- Crumbled fresh cheese
- Sour cream
- Chopped coriander
How to make green chicken enchiladas step by step
- Cook the chicken breasts in salted water until tender. Shred by hand or in a food processor and set aside.
- In a pan with oil, sauté the chopped onion and garlic until golden brown. Add the shredded chicken, season with salt and pepper to taste, and cook for a few more minutes. Set aside.
- In a pot of boiling water, cook the green tomatillos and serrano peppers until soft. Remove from the water and let cool.
- Place the tomatillos, serrano chiles, a handful of cilantro, and chicken broth in a blender or mixer and process until smooth.
- Heat a frying pan with a layer of oil and quickly toss the tortillas in the hot oil to soften them. Remove, fill each tortilla with chicken, and roll them up. Arrange the enchiladas in a baking dish. Pour the salsa verde over the enchiladas and sprinkle with crumbled queso fresco.
- Bake the enchiladas in a preheated oven at 180°C for 15 minutes. Serve hot, accompanied by sour cream and fresh cilantro.
