Enchiladas de Pollo en Salsa Verde
- Preparing Time: 1 hour and 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 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
As a homemaker, I'm always on the lookout for delicious and easy recipes to feed my family. When I came across this recipe for Enchiladas de Pollo en Salsa Verde, I knew I had to try it. It's a family favorite that's perfect for any occasion. The green salsa is flavorful and tangy, and the chicken is tender and juicy. Plus, it's a great way to use up leftover chicken. I love that this recipe is so versatile. I can make it with different types of chicken, such as rotisserie chicken or grilled chicken. I can also adjust the heat level of the salsa by adding more or less chili peppers. And I can always add extra cheese or toppings to make it even more decadent. This recipe is a great way to impress your friends and family with your culinary skills. It's also a great way to show your loved ones how much you care. So next time you're looking for a delicious and easy recipe, give this Enchiladas de Pollo en Salsa Verde a try. You won't be disappointed!
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.
- 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.
