Enchiladas Verde Green Enchiladas Recipe


	1 Reviews	by: Claudine Becker
Enchiladas Verde Green Enchiladas Recipe fills tortillas with Queso or Pollo or Pescado and covers with green sauce made of poblano chiles, tomatillos, onion, garlic, cilantro, and chicken broth.
Food Category: Bread
Cuisine Origin: Mexican

Servings:12	Calories per Serving:409	Print Preview	Rate This Recipe
Prep Time: 20 Minutes
Cook Time: 1 Hour 7 Minutes
Total Time: 1 Hour 27 Minutes

INGREDIENTS

For Sauce:
6 poblano chiles, roasted, peeled, seeded, and chopped
2 cans (12 oz each) tomatillos, drained
Half an onion, chopped
2 cloves garlic, chopped
3 leaves romaine lettuce, torn
1/4 cup chopped cilantro
1 1/2 teaspoons salt
1 1/2 cups chicken broth
2 tablespoons oil
For Filling:
Queso (1 1/2 lbs grated cheese) OR Puerco OR Pollo OR Queso Blanco OR Pescado (search recipes)
To Assemble:
1 dozen corn tortillas
Oil 1/4 inch deep, for frying
1/4 pound cheese (jack; feta, or farmer or Mexican queso fresco), grated or crumbled
For Garnishes:
Sour cream, radish rosettes, avocado slices, and whole ripe olives

DIRECTIONS

To prepare the sauce: Place chiles, tomatillos, onion, garlic, lettuce, cilantro, salt, and 1/2 cup of the chicken broth in a blender or food processor. Blend to a smooth puree.
In a skillet heat 2 tablespoons oil, add puree, and cook over medium heat for 3 minutes, stirring constantly. Slowly stir in the remaining chicken broth and cook until sauce thickens (5 to 10 minutes longer). Keep warm.
To assemble the enchiladas: Preheat oven to 350°F. Heat oil in a skillet over high heat to 400° to 425°F. Fry each tortilla, one at a time, only long enough to soften it (a few seconds per side). Lift the tortilla with tongs and move it into the warm sauce. Turn to coat well on both sides, then lift to a plate. Place some of the prepared filling across the middle of the tortilla, fold, and place seam side down in a baking pan. Repeat this process with each tortilla.
Spoon a small amount of the remaining sauce across each enchilada, paying particular attention to coating the ends. Sprinkle the grated cheese over the enchiladas, cover the pan tightly with foil, and bake until heated through (20 to 30 minutes). Garnish enchiladas before serving.



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