Ingrédients pour Authentic Mexican Enchiladas Verdes
- 12 cups water
- 2 pounds tomatillos
- 2 medium onions
- 12 cloves garlic
- 10 serrano chilies
- 3/4 cup fresh cilantro
- 2 tablespoons vegetable oil
- Salt, to taste
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/4 cup chopped onion
- 10 corn tortillas
- 1 cup creme fraiche
- 1 cup shredded Monterey Jack cheese
- Refried beans, for serving
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Comment préparer Authentic Mexican Enchiladas Verdes
- Prepare the sauce: Bring 4 cups of water to a boil in a large pot.
- Add 2 pounds tomatillos (husked and rinsed), 1 medium onion (halved), 6 cloves garlic (unpeeled), and 7 serrano chiles (stemmed).
- Simmer uncovered for 30 minutes.
- Let cool slightly, then drain, reserving about 1 cup of cooking liquid.
- Place the solids in a blender or food processor.
- Add the remaining 1/2 medium onion, 4 cloves garlic (unpeeled), 3 serrano chiles (stemmed), 1/2 cup packed cilantro, and 1/2 cup of the reserved cooking liquid.
- Blend until completely smooth.
- Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
- Add 1/2 medium onion (thinly sliced) and sauté until lightly browned.
- Stir in the blended sauce and season generously with salt (to taste).
- Simmer uncovered until slightly thickened, about 30-45 minutes. If the sauce thickens too much, thin it with the remaining reserved cooking liquid.
- Meanwhile, prepare the chicken filling: Bring 2 quarts of water to a boil in a large pot.
- Add 2 pounds boneless, skinless chicken breasts, 1/2 medium onion (chopped), 2 cloves garlic (minced), and salt to taste.
- Simmer until the chicken is cooked through, about 30 minutes.
- Let the chicken cool, then remove it from the liquid.
- Remove and discard the skin and bones.
- Shred the chicken meat.
- Prepare the tortillas: While the sauce and filling are cooking, heat a small amount of vegetable oil (about 1 tablespoon) in a skillet over medium heat.
- Heat each corn tortilla for about 20 seconds per side, just until pliable.
- Drain the tortillas on a clean kitchen towel to keep them soft and warm.
- Preheat oven to 350°F (175°C).
- Lightly grease two 13x9 inch baking pans with vegetable oil.
- Dip each tortilla in the sauce.
- Fill each tortilla with shredded chicken and roll up tightly.
- Arrange 12 filled enchiladas in each baking pan.
- Pour the remaining green sauce over the enchiladas.
- Spoon 1 cup of crème fraîche over the sauce.
- Sprinkle with 1/4 cup chopped onion and 1/4 cup chopped cilantro.
- Top with 1 cup shredded cheese (Monterey Jack, Cheddar, or your favorite).
- Bake for 25 minutes.
- Broil for 1-2 minutes if you want a crispier top.
- Serve hot with refried beans. Enjoy!
- To freeze: Prepare the recipe up to step 26.
- Place rolled enchiladas on a baking sheet and freeze until firm.
- Transfer to a freezer bag.
- Seal, label, and freeze. Freeze sauce separately in another freezer bag. Place both bags in a larger freezer bag for extra protection.
- To serve frozen enchiladas: Thaw in the refrigerator overnight. Complete assembly and bake as directed in the recipe.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
141g
Carbs
9g
