Enchiladas de Pollo en Salsa Verde
My family calls these "Green Chicken Enchiladas". I have enjoyed this dish at a local restaurant for many years, so I wanted to make it for my own. It is delicious and I am sure you will agree! Enjoy!
My family calls these "Green Chicken Enchiladas". I have enjoyed this dish at a local restaurant for many years, so I wanted to make it for my own. It is delicious and I am sure you will agree! Enjoy!
- 4 cloves garlic peeled
- 1 bay leaf
- 1 cup water
- 4 boneless chicken breasts about 2 lbs.
- 2 cups chicken broth or water to cover
- 0.5 med. onion chopped
- 8 peppercorns
- 1 -salt; to taste
- 2 lbs. tomatillos
- 0.5 medium onion chopped
- 1 serrano or jalapeã±o chilies stemmed
- 1/2 bunch cilantro chopped
- 1 -salt; to taste
- 1 med onion chopped
- 1/2 bunch cilantro chopped
- 0.5 lb. shredded jack cheese colby or cheddar
- 12 corn tortillas
- Carbohydrate 183.397319009667 g
- Cholesterol 431.561434108333 mg
- Fat 86.399720803 g
- Fiber 28.2131340746085 g
- Protein 145.432794348 g
- Saturated Fat 27.2301745497944 g
- Serving Size 1 1 Serving (1054g)
- Sodium 773.114314155555 mg
- Sugar 155.184184935058 g
- Trans Fat 7.47955650001113 g
- Calories 2078 calories
Step-by-step
- Place chicken breasts in a large pot or dutch oven. Add broth or water to cover, ½ med. onion, bay leaf, peppercorns and salt to taste. Cover and simmer 45 Minutes or until tender. Cool in broth.
- ( Meanwhile make the salsa.) Drain and reserve broth from chicken and save for another use. Shred chicken with two fork or fingers. Set aside.
- To make salsa, remove husks from tomatillos and wash with warm water to remove sticky stuff. Place tomatillos, ½ med. onion, garlic, chilies and water in med sauce pan. Bring to boil and simmer for 10-15 minutes until soft. Cool to luke warm. Puree mixture in a food processor or blender until smooth. Add the ½ bunch cilantro to mixture at last and pulse just a few pulses. Salt to taste. Set aside. Salsa will thicken as it cools.
- Heat tortillas in hot oil to soften and drain. ( what I like to do is spray the tortillas with cooking spray then heat on a iron skillet, one at a time while I fill them…it is less greasy. ) Add a ¼ cup of the salsa to the shredded chicken and fill each tortilla and roll them up. Place them in a baking dish and lightly cover them with the salsa, reserving some of the salsa for table use. Top with cheese and bake for 15-20 minutes or until cheese is melted and the enchiladas are heated through. Mix the remaining ½ med chopped onion with the remaining ½ chopped cilantro and top the enchiladas with the onion, cilantro mixture and serve with sour cream and the reserved salsa. I always keep a jar of Salsa Verde in my pantry in case I don’t make enough. I have also made these with a rotisserie chicken and store bought salsa, it is easier, but it is not as good. I usually serve these enchiladas with Spanish Rice. Enjoy!
Bright green tomatillo sauce clings to warm corn tortillas while melted cheese pools across the surface. Many cooks rely on jarred salsa verde for convenience, but store-bought options lack the tart, herbal brightness produced by boiling fresh tomatillos, onions, and serrano chilies for exactly fifteen minutes until soft. When blending the cooked vegetables, add the cilantro only at the very end and pulse briefly to avoid muddying the vibrant green color and releasing bitter chlorophyll flavors. Simmering the boneless chicken breasts in water alongside a bay leaf and peppercorns for forty-five minutes ensures the meat stays tender enough to shred cleanly with two forks rather than tearing into rubbery strips. Corn tortillas pose a structural challenge because they crack easily when cold; spraying them with oil and heating them individually on a hot iron skillet makes them pliable without rendering them greasy or heavy. Baking the rolled tortillas for twenty minutes at a moderate heat melts the jack cheese completely without boiling away the sauce underneath. Raw chopped onion and cilantro scattered over the top just before serving provide a sharp crunch that contrasts against the soft cheese and tender poultry.
