Enchiladas Verde

Name: Enchiladas Verde
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp chicken bouillon powder; 59 milliliters cilantro leaf (to garnish); 118 milliliters heavy cream (mexican style is thicker than whipping cream) or creme fraiche or sour cream thinned with milk or cream; 237 milliliters fresh cilantro leaves (one large bunch); 2 garlic cloves, halved; 237 milliliters lettuce, shredded; 1 mediums onion, quartered; 237 milliliters queso fresco or queso anejo (mexican style cheese); 3 serrano chilies, seeds, stem and ribs removed (more if you want more heat); 2 boneless skinless chicken breast halves (leftover turkey also works well.); 20 mediums tomatillos; 118 milliliters tomato, chopped; 12 white corn tortillas (or up to 16)

The recipe Enchiladas Verde could satisfy your Mexican craving in about 1 hour and 30 minutes. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 514 calories, 26g of protein, and 24g of fat each. It works well as a main course. If you have chicken breast halves, corn tortillas, cilantro leaf, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet.

Ingredients

Servings:

1Tbsp

chicken bouillon powder 59milliliters

cilantro leaf (to garnish)118milliliters

heavy cream (mexican style is thicker than whipping cream) or creme fraiche or sour cream thinned with milk or cream 237milliliters

fresh cilantro leaves (one large bunch)2

garlic cloves, halved 237milliliters

lettuce, shredded 1mediums

onion, quartered 237milliliters

queso fresco or queso anejo (mexican style cheese)3

serrano chilies, seeds, stem and ribs removed (more if you want more heat)2

boneless skinless chicken breast halves (leftover turkey also works well.)20mediums

tomatillos 118milliliters

tomato, chopped 12

white corn tortillas (or up to 16)

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. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.