TOMATILLO SALSA AND CHICKEN ENCHILADAS | COOK WITH ME | The Lilac House
Hi everyone! As part of our “No Eating Out November Challenge” I am sharing two recipes that are delicious and will make you feel like you’re eating at a restaurant. Let me know if you try them!
Fresh Tomatillo Salsa Recipe
1 pound fresher tomatillos, washed with husks removed
1 bunch of green onions
2 jalapeños
1 lime
1 bunch of cilantro
1 garlic clove
salt
Tortilla chips
1. Line a baking sheet with tinfoil and spray cooking spray on it.
2. Cut tomatillos in half, roughly chop green onion, and jalapeño.
3. Add chopped tomatillos, green onions, jalapeños, and garlic to baking sheet.
4. Broil for 15 minutes or until it begins to char.
5. Add broiled mixture to a blender (I add a half of a jalapeño at a time). Add fresh cilantro, dash of salt, and lime juice.
6. Blend on high. You may have to scrape the sides. Blend until smooth.
7. Enjoy salsa as green enchilada sauce or dip tortilla chips into it as a green salsa.
Chicken Enchilada Recipe
1 pound cooked chicken
1 can black beans
1/2 green bell pepper
2 cups enchiladas sauce (red or green)
4 light laughing cow wedges
10 tortillas
2 cups mozzarella cheese
1. Preheat oven to 350 degrees.
2. Spray a 9x13 baking dish. Add 1/4 cup of enchilada sauce to the bottom and spread it around.
3. Add cooked chicken (I cooked mine in a slow cooker), black beans, bell pepper, 1/2 a cup on enchilada sauce, and laughing cow wedges together. Add the meat mixture to the tortillas and roll.
4. Place enchiladas in pan. Add the remaining enchilada sauce to the top of enchiladas evenly.
5. Top enchiladas with cheese.
6. Bake in oven for 45-50 minutes.
*I double the recipe and put one in the freezer for later
Red Enchiladas Sauce Recipe:
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HOW TO MAKE RED & GREEN ENCHILADAS WITH HATCH CHILE: Delicious Cheese & Chicken Enchilada Recipes
When it comes to Enchiladas, it doesn't matter if they're Red or Green, I'm an equal opportunity devourer! And, as a native New Mexican, I especially love them when they're made with Hatch chile. In this video, I show you how I make both Red Cheese Enchiladas and Green Chicken Enchiladas with Hatch chile, because sometimes it's hard to decide between the two. Read on for the full recipes.
Red Cheese Enchiladas
approx. 10 red chile pods
3 garlic cloves
1 Tbsp. Mexican oregano
1 Tbsp. cumin
salt to taste (I use about 1 tsp.)
approx. 3 1/4 cups water
corn tortillas
grated cheese of your choice (cheddar, pepper jack, muenster are all great)
chopped onion, to your liking
vegetable oil for frying
Remove stem, seeds, and any imperfections from dry chile pods and rinse clean in water. Soak clean chile pods in hot water for a minimum of 15 minutes so they soften and rehydrate. Place softened chile pods in blender or food processor, along with garlic, oregano, cumin, salt, and water. Blend until completely smooth. Heat saucepan over medium high heat with about 1-2 Tbsp. of oil. Pour red chile sauce in saucepan and cook for 15 minutes, stirring frequently. (When it reaches a boil, lower heat to a simmer.)
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough red chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Green Chicken Enchiladas
approx. 7 Hatch green chiles, roasted, peeled, stems & seeds removed
(If buying Hatch chile in a can or jar, you'll need approx. 1 cup)
3 garlic cloves
1 tsp. cumin
salt to taste (I use 1 tsp.)
approx. 2 cups water
1 can cream of mushroom or chicken
shredded chicken
corn tortillas
grated cheese of your choice
chopped onion to your liking
vegetable oil for frying
Place green chile in blender or food processor, along with garlic, cumin, salt, and water. Blend until smooth. Heat large saucepan over medium high heat, with 1-2 Tbsp. of oil. Then pour in green chile sauce. Add in can of cream of mushroom or cream of chicken. (You can even use both). Stir until well combined. If sauce is too thick, add a little more water. Let it come to a boil and reduce heat and simmer about 10-15 minutes.
Place enough oil in a small frying pan to deep fry the corn tortillas. Fry tortillas on both sides, drain oil and place over paper towels to remove excess oil. Put shredded chicken, shredded cheese and onion on individual fried tortillas, and roll. Place rolls side by side in baking dish until filled with enchiladas. Pour enough green chile sauce to completely cover enchiladas. Sprinkle with more cheese and onion on top. Bake at 350º for 20-30 minutes. Enjoy!
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Bendiciones y buen provecho!
Mexican Green Enchilada Sauce Recipe | Easy & Delicious Homemade Sauce | Step-by-Step Guide
Hello there! Are you ready to take your enchiladas to the next level? Today, I'm going to show you how to make homemade Mexican Green Enchilada Sauce.
This recipe is super easy to follow, and the result is a flavorful, authentic Mexican Green Enchilada Sauce that will surely elevate your enchiladas. And the best part is, you can find all the necessary ingredients either at your local supermarket or they might already be in your pantry.
Once you make this homemade enchilada sauce, you'll never go back to buying canned ones. I can't wait for you and your family to try this out, so let's get started!
If you enjoy my videos, please hit that LIKE button and SUBSCRIBE to my channel for more delicious and straightforward recipes!
Thank you so much for watching!
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Mexican Green Enchilada Sauce Recipe
10 tomatillos
6 jalapeños
4 garlic cloves
1/4 of union
1/2 bunch of cilantro
1 tbsp of salt
1 tbsp of black pepper
1 tbsp of cumin
1 cube of chicken bouillon
2 cups of water 2 tbsp of vegetable oil
#MexicanGreenEnchiladaSauce #EnchiladaSauceRecipe #EasyRecipes #HomemadeSauce
Chicken Enchiladas w/ Roasted Tomatillo Salsa Verde - Recipe Rack
Serve with sour cream and a side of your fresh salsa verde and enjoy!
Full Recipe /
Recipe:
Pin The Enchilada:
Ingredients:
2 garlic cloves, minced
1 cup onion, diced
1/3 cup all-purpose flour
2 cups chicken stock
16 ounces chicken, cooked and chopped
10 large flour tortillas
12 ounces Monterey jack cheese, shredded
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup sour cream
Directions:
In a large skillet, heat olive oil.
Add the chopped onions and sauté for 5 minutes.
Add the garlic and all-purpose flour.
Whisk in the chicken stock and simmer for 5 minutes or until sauce thickens.
Toss in the cooked and chopped chicken, about 1/4 of the salsa verde, salt, and black pepper.
Combine ingredients and continue to simmer for 5 minutes.
Grab your tortillas and begin to build your enchiladas.
Start with the tortilla, add 2 scoops chicken mixture, top with cheese, then roll.
Place in baking dish and bake at 400°f for 15-18 minutes.
Place two enchiladas on a plate and serve with sour cream and salsa verde, enjoy!
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Tomatillo Chicken Enchiladas
Tomatillos,jalapeños.boiled
Shredded chicken
White onion, green onion
Queso fresco,
Mozzarella cheese
Garlic, salt
Corn tortillas
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!
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
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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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