Enchiladas Verdes

Name: Enchiladas Verdes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 9
Cuisine: Mexican
Ingredients: 4 teaspoons chicken bouillon granules; 237 milliliters cilantro leaves; 9 corn tortillas; 237 milliliters grated cotija cheese; 2 cloves garlic; 0 heads iceberg lettuce, shredded; 227 grams Mexican crema, crema fresca; 1 store-bought rotisserie chicken, meat removed and shredded; 3 serrano peppers; 454 grams green tomatillos, husks removed; 237 milliliters vegetable oil for frying; 710 milliliters water

Enchiladas Verdes is a gluten free recipe with 9 servings. One portion of this dish contains approximately 18g of protein, 18g of fat, and a total of 308 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. It works well as an affordable main course. If you have garlic, cilantro leaves, cotija cheese, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine.

Instructions

Cover a large griddle with aluminum foil and preheat to medium-high.

Equipment you will use

Aluminum Foil

Frying Pan

Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos.

Ingredients you will need

Serrano Pepper

Tomatillos

Peppers

Garlic

Equipment you will use

Frying Pan

Remove to a bowl and allow to cool.

Equipment you will use

Bowl

Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Tongs

Frying Pan

Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Paper Towels

Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.

Ingredients you will need

Chicken Bouillon

Serrano Pepper

Tomatillos

Garlic

Sauce

Water

Equipment you will use

Sauce Pan

Blender

Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese.

Ingredients you will need

Shredded Chicken

Cotija Cheese

Tortilla

Cilantro

Lettuce

Mexican Crema

Pasta

Sauce

Meat

Roll

Equipment you will use

Bowl

Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more.

Ingredients you will need

Sauce

Serve immediately.

Equipment

Ingredients

Servings:

4teaspoons

chicken bouillon granules 237milliliters

cilantro leaves 9

corn tortillas 237milliliters

grated cotija cheese 2cloves

garlic 0heads

iceberg lettuce, shredded 227grams

Mexican crema, crema fresca 1

store-bought rotisserie chicken, meat removed and shredded 3

serrano peppers 454grams

green tomatillos, husks removed 237milliliters

vegetable oil for frying 710milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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 Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.