1/4 Photos of Authentic Mexican Enchiladas Verdes
2 hrs 30 mins
My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.
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- 3 quarts water
- 25 medium tomatillos, husked
- 3 onions, halves peeled
- 10 garlic cloves, peeled
- 10 serrano chilies, seeded (can be adjusted to taste, I use latex gloves, watch those eyes!!!)
- 30 sprigs fresh cilantro
- 2/3 cup vegetable oil
- 2 slices onions
- 2 quarts water
- 3 whole chicken breasts, halved
- 1 medium onion, thickly sliced
- 4 garlic cloves, peeled
- 1 1/2 cups vegetable oil
- 24 (5 inch) corn tortillas (freshest you can find)
- 1Prepare sauce: Heat water in large pot to boiling.
- 2Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
- 3Simmer uncovered 30 minutes.
- 4Let cool slightly, then drain, reserving about 1 cup cooking liquid.
- 5Place solids in blender or food processor.
- 6Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
- 7Process until smooth.
- 8Heat oil in medium saucepan.
- 9Add onion slices and saute until lightly browned.
- 10Stir in sauce and season with salt.
- 11Simmer uncovered until slightly thickened, about 30- 45 minutes.
- 12If sauce thickens too much, thin it with remaining cooking liquid.
- 13Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
- 14Heat 2 qt water in large pot to boiling.
- 15Add chicken, onion, garlic, and salt to taste.
- 16Simmer just until chicken is cooked through, about 30 minutes.
- 17Let cool, then remove chicken from liquid.
- 18Remove and discard skin and bones; shred meat.
- 19Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
- 20Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
- 21Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
- 22This will drain them and keep them soft and warm.
- 23Heat oven to 3500°F.
- 24Coat two 13x9 baking pans with vegetable oil.
- 25Dip each tortilla in sauce.
- 26Fill tortillas with shredded chicken and roll up.
- 27Arrange a dozen filled tortillas in each pan.
- 28Top with green sauce.
- 29Spoon creme fraiche (or sour cream) over sauce.
- 30Sprinkle chopped onion and cilantro over the top.
- 31Sprinkle cheese over all.
- 32Bake for 25 minutes.
- 33Broil briefly if the top needs some browning.
- 34Serve hot with refried beans.
- 36To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
- 37To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
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Nutritional Facts for Authentic Mexican Enchiladas Verdes
Serving Size: 1 (777 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 955.3
- Calories from Fat 733
- Total Fat 81.4 g
- Saturated Fat 28.2 g
- Cholesterol 161.4 mg
- Sodium 307.5 mg
- Total Carbohydrate 29.9 g
- Dietary Fiber 5.1 g
- Sugars 5.6 g
- Protein 29.5 g