Ingrédients pour Green Jalapeno And Tomatillo Chicken Enchiladas
- Chicken
- 1 (14.5 ounce) can tomatillos, drained
- 1 (4 ounce) can jalapeños, drained and chopped
- Fresh Jalapeno
- 6-8 (6-8 inch diameter) corn or flour tortillas
- Mexican Crema
- 1/2 cup crumbled queso fresco
- 1 tablespoon cooking oil
- 1 teaspoon salt (or to taste)
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Comment préparer Green Jalapeno And Tomatillo Chicken Enchiladas
- Heat 1 tablespoon of cooking oil in a small frying pan over medium heat.
- Quickly dip each tortilla (about 6-8 inch diameter) in the hot oil for 2-3 seconds per side, using a spatula to prevent tearing. This softens the tortillas without making them crispy.
- Remove tortillas and place them on a paper towel-lined plate to drain excess oil.
- Open one 14.5 ounce can of tomatillos and drain well.
- In a blender, combine the drained tomatillos, 2 jalapeños (stems removed, seeded if desired), 1/2 cup chicken broth, and 1/4 cup chopped cilantro. Blend until smooth (about 3 minutes).
- Preheat oven to 375°F (190°C).
- In a medium saucepan, heat the tomatillo mixture over medium heat for 3 minutes, stirring frequently.
- Season with 1 teaspoon of salt (or to taste).
- Remove from heat and stir in 1/4 cup of crema (Salvadoreña, Hondureña, or Mexican).
- Set aside 1/2 of the sauce for later use.
- Open one 4 ounce can of jalapeños and drain. Chop finely.
- In a bowl, combine 2 cups of cooked shredded chicken, the chopped jalapeños, and the reserved tomatillo sauce. Mix well.
- Spread 2 tablespoons of the chicken mixture onto the center of each softened tortilla.
- Roll up the tortillas tightly and place them seam-down in a lightly oiled 9x13 inch baking dish.
- Pour the remaining tomatillo sauce evenly over the enchiladas.
- Bake for 5-7 minutes, or until heated through and bubbly.
- While the enchiladas bake, place the remaining 1/4 cup of crema in a small zip-top bag. Snip a small corner to create a piping bag.
- Once the enchiladas are heated through, drizzle the crema in a zig-zag pattern over the top.
- Sprinkle with 1/2 cup crumbled queso fresco.
- Serve immediately with your favorite rice and refried beans.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
65g
Fat
101g
Carbs
45g
