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Enchiladas Verdes
Recipe courtesy of Carolyn Swaney
Servings: 6 (2 enchiladas per person)
Ingredients:
1 lb boneless skinless chicken breast (substitute bone in for flavor if you like, but remove skin)
1 tbsp vegetable oil
½ onion, chopped
2 cloves garlic, chopped
3 limes zested and juiced (zest reserved)
2 cups chicken broth
3 green onions trimmed and cut in half
1 jalapeño, seeded and coarsely chopped
1 lb tomatillos, quartered
1 tbsp cumin
½ bunch of cilantro, leaves only, coarsely chopped
1 cup Panelo cheese (substitute mozzarella if needed)
Salt to taste
Vegetable oil*
12 corn tortillas
Directions:
1. Heat oil in a saucepan over medium heat. Add onions and sweat for 3-5 minutes, or until translucent. Add garlic and cook for about a minute, stirring frequently.
2. Add chicken breasts and immediately deglaze pan with lime juice. Add chicken broth and green onions through cilantro. Cover and raise heat.
3. When it begins to boil, tilt the lid to vent a bit, and reduce heat to maintain a slow boil; continue boiling for about 15 minutes or until chicken breasts are cooked through.
4. Remove chicken to a plate. Let cool and shred with hands or two forks. Add lime zest and ½ cup of the cheese. Mix well. Turn off heat on sauce and blend until it is smooth. Use an immersion blender for easy cleanup or place in batches in a stand blender. Salt to taste.
5. Heat enough oil to cover bottom of the pan over medium high heat. Place ¼ cup of green sauce in the bottom of your 13x9 casserole pan, and spread over bottom of pan.
6. **Fry tortillas in oil for about 5 seconds then flip with tongs for another 3-5 seconds. 7. Place in the pan of green sauce to coat. Remove tortilla to pan. Fill with about ¼ cup of chicken mixture, and roll.
8. Repeat with remaining tortillas and chicken. Top with a few tablespoons of remaining sauce, then sprinkle with remaining cheese and bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.
Remove from pan and serve. Enjoy!
Health note:
For the health-conscious set, I have found some luck simply heating the tortillas in a dry pan or comal, and then dipping them in the sauce, to cut some of the fat and calories. The tortillas seem more likely to split when rolling if they are not fried first, so be gentle if you are not using oil! Try it both ways and see if you can taste a difference!
Servings: 6 (2 enchiladas per person)
Ingredients:
1 lb boneless skinless chicken breast (substitute bone in for flavor if you like, but remove skin)
1 tbsp vegetable oil
½ onion, chopped
2 cloves garlic, chopped
3 limes zested and juiced (zest reserved)
2 cups chicken broth
3 green onions trimmed and cut in half
1 jalapeño, seeded and coarsely chopped
1 lb tomatillos, quartered
1 tbsp cumin
½ bunch of cilantro, leaves only, coarsely chopped
1 cup Panelo cheese (substitute mozzarella if needed)
Salt to taste
Vegetable oil*
12 corn tortillas
Directions:
1. Heat oil in a saucepan over medium heat. Add onions and sweat for 3-5 minutes, or until translucent. Add garlic and cook for about a minute, stirring frequently.
2. Add chicken breasts and immediately deglaze pan with lime juice. Add chicken broth and green onions through cilantro. Cover and raise heat.
3. When it begins to boil, tilt the lid to vent a bit, and reduce heat to maintain a slow boil; continue boiling for about 15 minutes or until chicken breasts are cooked through.
4. Remove chicken to a plate. Let cool and shred with hands or two forks. Add lime zest and ½ cup of the cheese. Mix well. Turn off heat on sauce and blend until it is smooth. Use an immersion blender for easy cleanup or place in batches in a stand blender. Salt to taste.
5. Heat enough oil to cover bottom of the pan over medium high heat. Place ¼ cup of green sauce in the bottom of your 13x9 casserole pan, and spread over bottom of pan.
6. **Fry tortillas in oil for about 5 seconds then flip with tongs for another 3-5 seconds. 7. Place in the pan of green sauce to coat. Remove tortilla to pan. Fill with about ¼ cup of chicken mixture, and roll.
8. Repeat with remaining tortillas and chicken. Top with a few tablespoons of remaining sauce, then sprinkle with remaining cheese and bake for 10-15 minutes, or until cheese is melted and enchiladas are heated through.
Remove from pan and serve. Enjoy!
Health note:
For the health-conscious set, I have found some luck simply heating the tortillas in a dry pan or comal, and then dipping them in the sauce, to cut some of the fat and calories. The tortillas seem more likely to split when rolling if they are not fried first, so be gentle if you are not using oil! Try it both ways and see if you can taste a difference!
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