Enchiladas Verdes Recipe

Name: El Sur Mexican Restaurants Enchiladas Verdes Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 cups Cooked chicken, shredded; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 cup Cilantro, chopped; 1 tsp Salt; 1 tsp Pepper; 1 pound Tomatillos, husked and rinsed; 1 medium Jalapeño, chopped; 2 cloves Garlic, whole; 1 small Onion, quartered; 1 cup Cilantro, chopped; 2 tbs Lime juice; 1 tsp Salt; 12 pieces Corn tortillas; 1 cup Shredded cheese (Queso Fresco or Monterrey Jack)

Inspired by El Sur Mexican Restaurant

Time1h

Serves6

Corn tortillas filled with chicken and topped with green sauce.

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Billecart – Salmon, Le Réserve, Pinot Noir / Meunier, Chardonnay

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Ingredients

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Filling

2 cups Cooked chicken, shredded

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 cup Cilantro, chopped

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Green Sauce

1 pound Tomatillos, husked and rinsed

1 medium Jalapeño, chopped

2 cloves Garlic, whole

1 small Onion, quartered

1 cup Cilantro, chopped

2 tbs ReaLime juice

1 tsp Celtic sea salt

Assembly

12 pieces Corn tortillas

1 cup Shredded cheese (Queso Fresco or Monterrey Jack)

Method

Filling Preparation

Prepare the Filling

In a large bowl, combine the shredded chicken, chopped onion, minced garlic, chopped cilantro, salt, and pepper. Mix well to ensure all ingredients are evenly distributed.

Green Sauce Preparation

Make the Green Sauce

In a medium saucepan, combine tomatillos, chopped jalapeño, whole garlic, and quartered onion. Add enough water to cover the vegetables and bring to a boil. Reduce heat and simmer until the tomatillos are tender, about 10 minutes. Drain and transfer the mixture to a blender. Add chopped cilantro, lime juice, and salt. Blend until smooth and set aside.

Assembly and Baking

Assemble the Enchiladas

Preheat your oven to 350°F (175°C). Take a corn tortilla and fill it with about 2 tablespoons of the chicken filling. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process for all tortillas.

Add Sauce and Cheese

Pour the green sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the shredded cheese on top.

Bake the Enchiladas

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Serve

Remove from the oven and let cool slightly. Serve warm, garnished with additional cilantro if desired.