Chicken and Cheese Enchiladas Verdes

Name: Chicken and Cheese Enchiladas Verdes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 16 corn tortillas; 1 large jalapeño, halved; 59 milliliters extra-virgin olive oil, plus more for frying; 118 milliliters crumbled queso fresco, plus more for serving; 710 milliliters shredded cooked rotisserie chicken; 4 servings Salt and freshly ground pepper; 170 grams 1/2 cups shredded sharp cheddar cheese; 4 servings Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving; 1 kilograms tomatillos, husked

The recipe Chicken and Cheese Enchiladas Verdes could satisfy your Mexican craving in approximately 1 hour and 15 minutes. This recipe makes 4 servings with 805 calories, 47g of protein, and 41g of fat each. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up corn tortillas, jalapeño, sharp cheddar cheese, and a few other things to make it today. It works well as a rather expensive main course. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 35

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Oven

In a large, deep skillet of boiling water, cook the husked tomatillos and jalapeo over moderately high heat until softened, about 10 minutes.

Ingredients you will need

Tomatillos

Water

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Frying Pan

Drain the tomatillos and jalapeo, then transfer them to a blender and puree until the salsa verde is smooth.

Ingredients you will need

Salsa Verde

Tomatillos

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Blender

Wipe out the skillet and heat the 1/4 cup of olive oil in it.

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Olive Oil

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Frying Pan

Add the salsa and bring to a boil over moderately high heat. Season with salt and pepper. Spoon a few tablespoons of the salsa into each of two shallow 5-by-10-inch baking dishes.

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Salt And Pepper

Salsa

In a medium skillet, heat 1/4 inch of olive oil until shimmering. Using tongs, dip a tortilla in the hot oil until coated and cook over medium heat, turning once, until pliable, about 10 seconds. With the tongs, carefully lift the tortilla out of the oil and dip it into the hot salsa, making sure to coat both sides.

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Olive Oil

Tortilla

Salsa

Dip

Cooking Oil

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Frying Pan

Tongs

Transfer the tortilla to a large plate. Repeat with the remaining tortillas, stacking them on the plate.

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Tortilla

Arrange 8 of the tortillas on a work surface and spoon the shredded chicken in the center of each one; season with salt and pepper.

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Shredded Chicken

Salt And Pepper

Tortilla

Roll the tortillas into loose cylinders and transfer them to one of the prepared baking dishes, seam sides down. Repeat with the remaining tortillas, filling them with the shredded cheddar cheese. Spoon the remaining salsa verde over the enchiladas and sprinkle them with the crumbled queso fresco.

Ingredients you will need

Shredded Cheddar Cheese

Queso Fresco

Salsa Verde

Tortilla

Roll

Bake for about 30 minutes until the enchiladas are hot and the salsa is bubbling.

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Salsa

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Oven

Serve the enchiladas with the sour cream, lime wedges, cilantro, onion, tomatoes and additional queso fresco on the side.

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Queso Fresco

Lime Wedge

Sour Cream

Cilantro

Tomato

Onion

Equipment

Ingredients

Servings:

corn tortillas 1large

jalapeño, halved 59milliliters

extra-virgin olive oil, plus more for frying 118milliliters

crumbled queso fresco, plus more for serving 710milliliters

shredded cooked rotisserie chicken 4servings

Salt and freshly ground pepper 170grams

1/2 cups shredded sharp cheddar cheese 4servings

Sour cream, lime wedges and chopped cilantro, onion and tomatoes, for serving 1kilograms

tomatillos, husked

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Adelsheim Pinot Noir (half-bottle). Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 20 dollars per bottle.