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How To make Enchiladas Verdes(Green Chicken Enchiladas)
Green Chckn Enchiladas -(Enchiladas Verdes)
THE FILLING:
2 Whole Chicken Breasts,
Halved 2 Cloves Garlic, Peeled
1/2 Carrot, Cut In Pieces
1 Yellow Onion, Peeled
& Halved 1 Bay Leaf, Broken
3 Sprigs Parsley
2 c Sour Cream
1/2 c Heavy Cream
6 oz Monterey Jack
SAUCE & ASSEMBLY:
12 6" Corn Tortillas
No. 2452 Yields 6 Servings 3 lb Fresh Tomatillos
1 Clove Garlic, Peeled &
Minced 4 Serrano Chiles, Stems
Removed 1 t Sugar
- Salt - Pepper 3/4 c Chicken Broth (From
Poaching the Chicken) 3 oz Queso Fresco or
"Enchilada Cheese", Crumbled
Start with the filling: Place the chicken in a saucepan. Add water to cover. Add the garlic, carrot, bay leaf, parsley and half the onion. Bring to a boil. Reduce heat. Cover. Simmer until the chicken is tender (about 30 minutes). Let cool in the broth. Remove the meat from the skin and bones. Shred the chicken meat. Cover to prevent it from drying out. Set aside. Strain the broth. Set aside. Combine the sour cream with the heavy cream. Let stand at room temperature for 30 minutes to thicken. Shred the cheese. Set aside. Slice the remaining onion. Rinse with cold water. Set aside 2 slices of onion per serving. Add the left over onion
to the broth. Combine the shredded chicken with half of the shredded cheese. Set the remaining cheese aside. Add 1/4 of the sour cream to the chicken and cheese mixture. Blend carefully. Heat about 1" of oil in a large skillet (one big enough to hold an unrolled tortilla flat) to 300 degrees. Pass the tortillas, one at a time, through the oil (to soften and seal them). Press between paper towels to remove excess oil. Divide the filling equally between the tortillas. Roll each up and place, seam side down, in a buttered casserole dish. Keep covered while preparing the sauce. Preheat the oven to 400 degrees. Remove the husks from the tomatillos. Wash off any sticky residue. Combine the tomatillos, chiles and minced garlic. Puree (a food processor will do this best). Place the mixture in a saucepan. Bring to a boil. Stir in the sugar, salt, pepper and the measured amount of the chicken broth. Keep hot. Cover the tortillas in the baking dish. Bake until heated through (about 10 minutes). Cover with the sauce. Top with the reserved shredded cheese. Bake, uncovered, until the cheese melts (5-8 minutes). Garnish with the reserved onion slices and the crumbled cheese. Serve at once with the remaining (room temperature) sour cream mixture.
How To make Enchiladas Verdes(Green Chicken Enchiladas)'s Videos
The Suburban Mom Style Enchiladas everyone should try
I love all enchiladas and in my view, there are three distinct categories of them: Traditional Mexican, Tex Mex, and what I'll call Suburban Mom. All three are filled and sauced tortillas, but each one is a unique experience. Today is all about the one that I think makes the best leftovers - Green Chile Chicken Enchiladas.
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0:00 3 Categories of Enchiladas
0:42 Intro
1:23 Garlic Cumin Chicken
3:23 Roasted Green Chiles
4:52 Enchilada Sauce
5:43 Assembly
6:56 Calories + Macros
7:10 Taste Test
8:10 My brother and I fought over these enchiladas
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
ENCHILADAS SUIZAS
Hello my beautiful fam welcome back to my kitchen, today I’m so excited to share with you how to make easy and delicious enchiladas suizas, basically chicken enchiladas drowned in a tomatillo-cream sauce. I hope you enjoy it as much as me and my family do ☺️ Like every recipe and every household there are tons of variations that make this delicious recipe, this is the way I was taught. I really hope you enjoy this recipe as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
Ingredients: about 20-25 enchiladas
Corn tortillas
1 1/2 Oaxaca cheese
15 tomatillos
5 chile serrano
1 white onion
4 garlic cloves
1 handful of cilantro
15 oz crema mexicana
3 chicken breast
Canola oil
Salt and Pepper
1 serving of love ????
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Chicken Enchiladas Verde for 30 People
This was so easy to make and turned out great! The canned sauce was good, just don’t forget to season it up a little! Thanks for watching! Cheers everyone!
How to Make Green Chile Chicken Enchiladas
Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
Get the recipe for Green Chile Chicken Enchiladas:
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ENCHILADAS SUIZAS! EASY AND DELICIOUS! ❤
ARROZ BLANCO MEXICANO!
Mexican White Rice! ❤
POLLO A LA COCA COLA!
COCA COLA CHICKEN! ❤
EASY BEEF FAJITA PANCHOS! ❤
GORDITAS DE AZUCAR! ❤
CREAMY GREEN SPAGHETTI in a POBLSNO SAUCE!! (easy and delicious) ❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
The Best Mexican Green Chicken Enchiladas | Enchiladas Verdes De Pollo
Green salsa is our favorite kind of salsa so we love these green enchiladas. We hope you give these a try and enjoy them as much as we do! You can also check out our Spicy Tamarindo Michelada for some at home drinking:
During this quarantine we have been cooking so many new recipes and have been having so much fun cooking! We hope you will subscribe to our channel to see more upcoming recipes!
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INGREDIENTS:
20-25 Tortillas
Oil to fry Tortillas
Chicken:
1/4 Onion
1 Garlic Clove
Cilantro
1.5-2 lb Chicken breast
1 tbsp Salt
Salsa:
12 Tomatillos
6 Jalapenos
1.5 cups Chicken Broth
Cilantro
1/4 Onion
Garlic Clove
1/2 Bunch of Cilantro
Ground Cumin
Salt
Oil to fry salsa
Toppings:
1/2 Lettuce
Sour Cream
Queso Fresco
Cilantro
Onion
Music:
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