How To make Green Enchiladas
2 c Basic Green Sauce; *
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas; **
3 c Cooked Chicken; Shredded
1 c MontereyJack Cheese;Shredded
Dairy Sour Cream * See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm. ~------------------------------------------------------------------------- Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken.
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SOUR CREAM CHICKEN ENCHILADAS WITH HATCH GREEN CHILE: Delicious Recipe You'll Make Again and Again
These Sour Cream Chicken Enchiladas with Hatch Green Chile are so delicious, you'll make them again and again. Read on for the easy recipe.
Sour Cream Chicken Enchiladas
shredded chicken (If you cook your own, be sure to save the chicken broth for the sauce)
corn tortillas
finely chopped onion
grated white cheese of your choice (muenster, monterey jack are great choices)
vegetable oil for frying
For the sauce:
1/2 stick of butter
4 Tbsp. flour
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. cumin
approx. 1 1/2 cups Mexican crema or sour cream
approx. 1/2 cup of chopped Hatch green chile
Fry corn tortillas in hot oil and place on paper towels to drain excess oil. Fill individual fried corn tortillas with shredded chicken, onion, & cheese, and roll tightly. Place in un-greased baking dish with seem side to the bottom. Repeat the process until entire baking dish is filled with rolled enchiladas. (A 19x13 dish should fit approx. 14 enchiladas.) Set aside while making the sauce.
Melt butter in large skillet over medium low heat. Add in flour and whisk until smooth. Continue to cook for 30 seconds then add in chicken broth and continue whisking. This should slowly begin to thicken and form a rue. Once it looks like a smooth white gravy, add in the salt, garlic powder, & cumin and continue whisking util seasonings are incorporated into the sauce. Add in Mexican crema or sour cream and blend until smooth. Finally, add in desired amount of Hatch green chile and mix to combine. Remove from stove top and pour sauce over rolled enchiladas in baking dish. Top with additional cheese and onions if desired. Bake at 400º for 25-30 minutes.
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Enchiladas Suizas Recipe | Green Chicken Enchiladas made with Tomatillo sauce | Villa Cocina
#enchiladas #enchiladassuizas #mexicancuisine
Enchiladas Suizas are creamy, cheesy, saucy, and delicious! They are baked to perfection and covered with a nice layer of Oaxaca cheese, or any melting cheese you may have available. Whether you make them for the melted cheese, or because you love the green tomatillo sauce; there is no going wrong with this recipe. Each ingredient in this baked enchiladas plays an important roll by contributing to the flavor you experience in every bite. This is the only chicken enchiladas recipe you will ever need. It tastes amazing!
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Enchiladas Suizas Recipe
11x16 baking dish
Makes 15 enchiladas
To cook the chicken
1.5 lbs of chicken breast
12 cups of water
Small bunch of cilantro
1/4 ea medium white onion
2 sprigs mint or hierba buena leafs
3 ea garlic cloves
1 roma tomato
Salt to taste
*** Or use my roasted chicken recipe:
*** You can also make your own corn tortillas:
Salsa suiza
2 lbs tomatillos
1/2 medium white onion
4 garlic cloves
3 serrano chiles
8 cups of water
1/2 bunch of cilantro
1/4 cup of chicken broth or water we boiled tomatillos in
1 cup Mexican crema
1 tsp kosher salt
* Optional: Reserve 2 cups of the salsa for plate up. If needed, reheat in a sauce pan on a stove top. Make sure it reheats on a low a simmer and stir continuously so it doesn't break.
For the chicken
4 cups shredded chicken
1 tsp kosher salt to season shredded chicken
Additional items
1 lb 2oz Oaxaca cheese, grated
1/2 cup mexican crema, to top the enchiladas
15 ea corn tortillas
Oil for frying tortillas
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ENCHILADAS SUIZAS | How To Make Enchiladas Suizas
Today I am making delicious enchiladas suizas for dinner. These are chicken enchiladas smothered in a tomatillo salsa cream sauce with melted cheese. The recipe is simple, easy and delicious!
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#simplymamacooks #enchiladassuizas
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How To Make Enchiladas Suizas
Easy Enchiladas Suizas
Creamy Enchiladas Verdes
Rick Martínez's Enchiladas Verdes de Pollo | Introduction to Mexican Cooking | Food Network
Rick Martinez makes chicken green enchiladas which are a favorite meal in Central Mexico. His secret ingredient is charred and steamed poblano peppers which will add a sweet but slightly bitter edge to this insanely good dish!
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Rick Martínez's Enchiladas Verdes de Pollo | Introduction to Mexican Cooking | Food Network
How to Green Enchiladas Mexican Recipe, Easy!
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Makes 16-20 Enchiladas
Ingredients:
Salsa:
1 lb. Tomatillo
5-10 Jalapeño peppers
3 tablespoons of Onion
3 tablespoons Fresh Cilantro
½ cup water o chicken broth
1 garlic clove
Salt and Black Pepper to taste
½ tablespoon vegetable oil
Ingredients for the Enchiladas
2 Large Chicken Breast cooked and shredded
16-20 Tortillas
Queso Fresco for Garnish
Mexican Crema for Garnish
Fresh Cilantro for Garnish
1 onion cut into thin slices for Garnish
2 tablespoons vegetable oil (optional)
Super Easy & Delicious Green Chile Chicken Enchiladas