Ingredients and Preparation
List of ingredients
For this authentic Mexican dish, you will need the following ingredients:
Meat or protein:
- 1 pound boneless, skinless chicken breasts or thighs (or a combination of both), cut into small pieces
- 8 ounces beef brisket or flank steak, thinly sliced (optional)
Tortillas:
- 10-12 corn tortillas (preferably handmade or from a Mexican market)
Sauce:
- 2 large onions, chopped
- 4 cloves of garlic, minced
- 2 medium-hot green chilies (such as jalapeño or serrano), chopped
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- Cilantro leaves, for garnish
Additional ingredients:
- 1 cup shredded Monterey Jack or Cheddar cheese (or a combination of both)
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream, for serving (optional)
To prepare the sauce, heat the olive oil in a large skillet over medium-high heat. Add the onions and cook until they start to brown, about 5 minutes. Add the garlic, chilies, cumin, oregano, and cayenne pepper (if using), and cook for another minute.
Add the diced tomatoes with green chilies, chicken broth, salt, and black pepper to the skillet. Stir well to combine, then reduce heat to low and simmer the sauce for 10-15 minutes or until it thickens slightly. Taste and adjust seasoning as needed.
8 corn tortillas
The key to making authentic enchiladas verdes lies in using high-quality ingredients and preparing them with care.
Ingredients
- Corn Tortillas: For this recipe, you’ll need 8 corn tortillas that are pliable and slightly soft. You can either use fresh corn tortillas or dry ones, which you’ll need to rehydrate by soaking them in hot water for a few minutes.
- Pork Lard or Vegetable Shortening: This ingredient adds flavor and tenderness to the enchilada sauce and also helps to prevent the tortillas from becoming too brittle when cooking. You can substitute pork lard with vegetable shortening if you prefer a vegetarian option.
- Tomatillos: Fresh or frozen tomatillos are a key ingredient in making green enchilada sauce. If using fresh, choose those that are slightly soft and have a sweet, tangy aroma. If using frozen, make sure they’re thawed before proceeding with the recipe.
- Onion: A medium-sized onion is needed for this recipe. You can use either white or yellow onion, but avoid red onions as they’ll give the sauce a slightly sweet flavor that might alter its original taste profile.
- Jalapeño Peppers: Two to three jalapeño peppers are required for their spicy heat and distinct flavor. You can adjust the level of spiciness according to your preference, but make sure not to omit them altogether as they contribute significantly to the authenticity of this dish.
- Garlic Cloves: About four or five garlic cloves are necessary for this recipe. Minced or crushed garlic adds depth and richness to the sauce without overpowering its other flavors.
- Cilantro Leaves: Chopped cilantro is used as a garnish for enchiladas verdes, adding a fresh, herbal flavor to each serving. Make sure not to over-chop them, as their delicate texture and aroma may be lost otherwise.
Preparation
To make authentic enchiladas verdes, you’ll first need to prepare the sauce. For that:
- Char the tomatillos over an open flame or by placing them under your oven’s broiler until their skin is slightly charred and bubbled.
- Peel off the blackened skin, chop the tomatillos into small pieces and set them aside. Make sure not to discard any liquid that accumulates in the bowl.
- In a blender or food processor, puree the tomatillo mixture along with onion, garlic, jalapeño peppers, and pork lard or shortening until you get a smooth sauce.
Now, for assembling the enchiladas:
- Sprinkle some water on both sides of each corn tortilla to make them pliable. Then heat a non-stick skillet over medium heat and cook each tortilla for about half a minute on each side until they’re slightly softened and have a warm, fragrant aroma.
- In the same skillet or a separate pan, heat some sauce over low-medium heat while stirring it occasionally to avoid scorching. You can also add some chicken or beef broth if the sauce becomes too thick during this process.
- Place each cooked tortilla on a plate and spoon about one-quarter cup of the hot enchilada sauce onto the center of each tortilla, leaving a small border around it without sauce.
Finally:
- Fold the bottom half of the tortilla up over the filling to create an envelope shape. Then fold in the sides and roll each enchilada into a neat cylinder. Place them seam-side down on a serving platter or individual plates.
Garnish with chopped cilantro, a dollop of sour cream (optional), and a sprinkle of queso fresco for an authentic touch.
1/2 cup vegetable oil
To prepare Authentic Enchiladas Verde, we need to focus on the essential ingredients and their preparation steps.
Ingredients
We will start with the list of necessary ingredients for this recipe:
- Olive oil: This will be used in cooking, so we’ll need approximately 1/4 cup or a little more, depending on our preference.
- Onion: A medium-sized onion is required. We can use one that’s about 2-3 inches long.
- Garlic: Two cloves should be sufficient for this recipe.
- Jalapeño pepper: One to two jalapeños, depending on the desired level of spiciness.
- Cilantro: We need a few sprigs of cilantro leaves and stems. Fresh is preferred.
- Lime juice: Approximately one lime will provide us with the necessary amount of juice for this recipe.
- Chicken broth or stock: Two cups should be enough, but we can adjust based on our preference.
- Tortillas: Corn tortillas are the traditional choice and required here. We will use around 6-8 of them.
- Shredded chicken: The cooked shredded chicken from a recipe, or you can use leftover roasted chicken.
- Cheese (optional): This is not an essential ingredient. For extra flavor and texture, one cup of shredded cheese can be used.
- Salt: We’ll need this to season our dish, so please use according to your taste preference.
- Black pepper: Used for seasoning, a pinch will suffice for now.
Preparation Steps
We move on to the preparation steps that bring our ingredients together in harmony.
- For this recipe, we need to cook the onion and garlic first. This is because they provide the base flavor for our dish.
- In a large pan over medium heat, add the olive oil (about 1/4 cup). Once it’s hot, add the chopped onion. Let it cook until it becomes translucent or softens to your liking.
- Next, we’ll be adding two cloves of minced garlic. Make sure you use enough heat control so that it doesn’t burn. Garlic can quickly change in color from light golden to burnt black, which isn’t good for our taste buds.
- Now add the chopped jalapeño peppers (about one or two based on desired level of spiciness). This will add heat and a spicy kick to your Enchiladas Verde. Don’t worry; you can adjust it later if needed.
- Sprinkle some cilantro leaves over the pan and sauté for about a minute so that their fragrance spreads throughout the dish.
- Using two cups of chicken broth or stock, add this liquid to the pan and stir well. You should see your sauce starting to come together at this point.
In conclusion, it is essential to note that we haven’t prepared our tortillas yet, nor have we assembled our enchiladas. Those steps will come in the next part of this recipe. Stay tuned!
2 medium onions, diced
The key to making delicious Enchiladas Verdes lies in the quality and preparation of the ingredients. For this recipe, you will need 2 medium onions that are diced into small, uniform pieces.
To dice an onion, start by peeling the onion and placing it on a stable cutting surface. Next, cut off the top portion of the onion to create a flat surface, which will help prevent the onion from rolling around while you’re cutting it.
Place the onion half cut-side down on the cutting board, with the root end facing away from you. Make parallel cuts through the onion, starting from the top and working your way towards the root end. The goal is to create small, uniform pieces that are about 1/4 inch in size.
As you make each cut, allow the layers of the onion to fall apart naturally. You can also use a gentle sawing motion with your knife to help release the layers and prevent them from tearing.
Continue making parallel cuts through the onion until you’ve reached the root end. Then, make perpendicular cuts across the onion, creating a grid pattern of small diced pieces.
Carefully lift and separate the diced onion pieces into a clean bowl or container. This will help prevent any stray onion fibers from contaminating your workspace or other ingredients.
4 cloves garlic, minced
The key to making authentic Enchiladas Verdes is using high-quality ingredients, particularly when it comes to the meats and spices. For this recipe, you’ll need 4 cloves of garlic, minced.
To prepare the garlic for the sauce, simply peel 4-5 cloves, depending on their size, and place them on a cutting board. Take your chef’s knife and chop each clove in half lengthwise, exposing the inner flesh. Hold one half of the clove firmly on the board with the flat side facing down.
Take the blade of your knife and position it at a slight angle to the cut surface of the garlic. Gently rock the knife back and forth over the cut end, allowing the mincing process to begin. Continue this motion until you’ve minced all 4 cloves into fine, almost-paste-like consistency.
For a more precise mince, you can also use a microplane or a fine grater to break down the garlic further. This will release its oils and enhance the flavor in your sauce.
Add the minced garlic to a large skillet or saucepan with about 2 tablespoons of vegetable oil over medium heat. Cook for 1-2 minutes, stirring constantly, until fragrant and slightly golden. Be careful not to let it burn or scorch, as this will ruin the flavor of your entire dish.
2 Anaheim or poblano peppers, roasted and chopped
To make this Authentic Enchiladas Verdes Recipe, you’ll need the following ingredients:
- 2 Anaheim or poblano peppers, roasted and chopped
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh tomatillos, husked and rinsed
- 2 cups chicken broth
- 1 cup chopped fresh cilantro
- 8-10 corn tortillas
- Shredded cooked chicken (about 2 cups)
- Queso fresco or Monterey Jack cheese, crumbled (about 1 cup)
For the roasted Anaheim or poblano peppers:
- Cover the peppers with oil and place them on a baking sheet.
- Roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until the skin is blistered and charred.
- Remove from the oven and let cool down.
- Once cooled, peel off the skin, remove the seeds, and chop into small pieces.
To make the enchilada sauce:
- Heat oil in a large saucepan over medium heat.
- Add garlic, onion, and jalapeño; cook until softened, about 3-4 minutes.
- Add cumin, paprika, salt, and black pepper. Cook for 1 minute.
- Add tomatillos, chicken broth, and chopped cilantro. Bring to a simmer.
- Cook for about 10-15 minutes or until the sauce has thickened slightly.
To assemble the enchiladas:
- Preheat your oven to 375°F (190°C).
- Tortillas can be warmed by wrapping them in a damp cloth and microwaving for 20-30 seconds.
- Spread some of the enchilada sauce on the bottom of a baking dish.
- Dip each tortilla into the remaining sauce, then fill with some shredded chicken and roll up. Place seam-side down in the baking dish.
- Repeat with the remaining tortillas and filling.
Cover the enchiladas with the remaining sauce and sprinkle with cheese. Bake for about 20-25 minutes or until hot, bubbly, and lightly browned on top. Serve immediately and enjoy!
1 jalapeno pepper, seeded and finely chopped
The key ingredient that adds depth and heat to our Authentic Enchiladas Verdes Recipe is the jalapeno pepper. To incorporate this essential component, we must first prepare it correctly.
For the best flavor, choose a fresh and firm jalapeno pepper. Avoid those that are soft or wilted, as they may be past their prime and lack the desired intensity.
To begin, carefully cut off both ends of the jalapeno pepper to create a stable base for handling. This will prevent any accidental slips or cuts while you work with it.
Next, slice down one side of the jalapeno, starting from the top and working your way towards the bottom. Gently pry open the pepper, taking care not to touch your face or eyes, as the oils in the pepper can cause irritation.
Using a spoon or scoop, carefully remove the seeds and membranes from the inside of the jalapeno. Be cautious, as these are the areas that contain the highest concentration of heat and capsaicin.
Once you have removed all the seeds and membranes, place the jalapeno on a cutting board and chop it into small pieces. For this recipe, we aim for finely chopped, so be sure to cut the pepper into small, uniform pieces that will distribute evenly throughout your dish.
Now that our jalapeno is prepared, we can move on to the next steps in creating our Authentic Enchiladas Verdes Recipe.
2 cups chicken or pork broth
To prepare the authentic Enchiladas Verdes, we need to focus on two key elements: Ingredients and Preparation. Let’s start with the ingredients.
Ingredients
We’ll begin with the liquids that form the base of our recipe:
- 2 cups chicken or pork broth: This is a crucial component, as it will add depth and richness to our dish. You can use either chicken or pork broth, depending on your personal preference. Make sure to use a high-quality broth that’s low in sodium.
Next, we’ll move on to the aromatics:
- 2 medium onions, diced: Onions are a fundamental flavor component in many Mexican dishes, including Enchiladas Verdes. Make sure to dice them finely so they cook evenly.
- 3 cloves garlic, minced: Garlic is another essential flavor element that pairs perfectly with onions and chilies. Mince it finely before adding it to the pot.
We’ll also need some spices and herbs:
- 2 dried arbol chilies or 1/4 cup chopped fresh cilantro, plus extra for garnish: Arbol chilies are a key component in many Mexican recipes, adding a fiery heat that complements the dish’s rich flavors. You can use either dried or fresh arbol chilies; if using dried, be sure to rehydrate them before chopping.
- 1 teaspoon ground cumin: Cumin is another fundamental spice in Mexican cuisine, adding warmth and depth to our Enchiladas Verdes.
- 1/2 teaspoon paprika: Paprika adds a subtle smokiness that enhances the dish’s overall flavor profile.
Moving on to the protein:
- 8 ounces shredded chicken or beef, cooked and seasoned: You can use either chicken or beef for this recipe; simply cook and shred it before seasoning with your preferred spices.
Finally, we’ll need some acidity and a bit of fat:
- 2 tablespoons lime juice: A squeeze of fresh lime juice will add brightness and balance out the richness of our Enchiladas Verdes.
- 1/4 cup chopped fresh cilantro, for garnish (optional)
Preparation
Now that we have all our ingredients ready, it’s time to start preparing our Enchiladas Verdes:
To toast the chilies: If using dried arbol chilies, rehydrate them by soaking in hot water for 30 minutes. Remove the stems and seeds from both types of chilies, then chop finely before adding to the pot.
To cook the onions: Heat oil in a large skillet over medium heat; add diced onions and cook until translucent (about 8-10 minutes). Add minced garlic and cook for another minute.
To prepare the broth: In a separate pot, combine chicken or pork broth, toasted chilies (if using), ground cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and let simmer while you cook the onions.
To assemble the Enchiladas: In a separate pan, warm tortillas over medium heat for 2-3 minutes on each side. This will make them more pliable and easier to roll. Then, lay a few tortillas flat, sprinkle shredded chicken or beef in the center of each one, followed by some chopped onion mixture, and roll them up tightly.
To add the broth to the Enchiladas: In a large skillet, combine the warmed broth with the cooked onions; bring to a simmer over low heat. Gently place rolled tortillas seam-side down in the pan and cook for 2-3 minutes on each side, until lightly browned and slightly tender.
To serve: Once the Enchiladas Verdes are cooked, remove them from the skillet with a slotted spoon and place them on a serving plate or tray. Serve immediately, garnished with fresh cilantro (if using) and a sprinkle of lime juice to brighten up the flavors.
Enjoy your delicious, authentic Enchiladas Verdes!
1 cup sour cream
Sour cream is an essential ingredient in many Mexican dishes, and it’s especially important when making Authentic Enchiladas Verdes.
In order to make delicious enchiladas verdes with a rich and creamy flavor, you’ll need:
- 1 cup sour cream
- This may seem like a lot of sour cream, but it’s necessary to achieve the right consistency and flavor.
To use the sour cream in this recipe, be sure to follow these steps:
- Remove the sour cream from the refrigerator about an hour before you plan to use it.
- This will allow it to come to room temperature and make it easier to stir into the sauce.
When stirring the sour cream into the sauce, be sure to do so in a gentle manner to avoid creating any lumps.
It’s also worth noting that you can substitute the sour cream with Mexican crema if you prefer a lighter consistency.
The sour cream adds a rich and creamy element to the enchiladas verdes, and it helps to balance out the spiciness of the sauce.
When using 1 cup of sour cream in this recipe, be sure to adjust the amount of salt accordingly to avoid an overly salty dish.
1/2 cup Mexican crema (or substitute with heavy cream)
In this authentic Enchiladas Verdes recipe, we’ll start by discussing the key ingredients and preparation method to bring you a delicious and traditional Mexican dish.
The foundation of any great enchilada filling lies in its meat component. We recommend using tender chicken breast, cut into bite-sized pieces for ease of handling and cooking. The chicken will be seasoned with a blend of earthy cumin, vibrant oregano, and the unmistakable smokiness of Mexican ancho chiles. Let this mixture marinate for at least 30 minutes to allow the flavors to penetrate the meat.
Now, let’s move on to the sauce that gives our Enchiladas Verdes their signature flavor. This vibrant green tomatillo-based sauce is made by roasting a combination of tomatillos, garlic, jalapeños, and cilantro in the oven until tender. The resulting mixture is then blended with chicken or vegetable broth, along with the reserved marinade from our chicken mixture, creating a rich and tangy sauce.
As we assemble our enchiladas, we’ll be using 6-8 corn tortillas, which will be dipped in this delectable green tomatillo sauce before being filled with our seasoned chicken mixture. To achieve the perfect balance of flavors and textures, we’ll also add a sprinkle of shredded queso fresco cheese.
Finally, to tie everything together, we’ll use 1/2 cup Mexican crema (or substitute with heavy cream) as our sauce topping. The creamy richness of this ingredient will complement the bold flavors of our enchiladas, creating a truly unforgettable culinary experience.
2 teaspoons ground cumin
To make this Authentic Enchiladas Verdes Recipe, you will need to start by gathering the necessary ingredients. Here are the key items that should be included:
- Meat: This recipe typically calls for shredded chicken or beef as the filling.
- Pork Lard (optional): Some recipes use pork lard to add extra flavor, but you can also substitute with vegetable oil if desired.
- Aromatics: Chopped onion and garlic are essential for adding depth of flavor to the dish.
- Cumin: Ground cumin is a key spice in Mexican cuisine, adding warmth and earthiness to the enchiladas.
- Paprika: Mild or smoked paprika adds a smoky depth of flavor to the dish.
- Cayenne Pepper (optional): A pinch of cayenne pepper can add a touch of heat if desired.
- Tomatoes: Fresh or canned tomatoes are used to create the verde sauce, which is a key component of this recipe.
- Chicken Broth: Chicken broth is added to thin out the verde sauce and add moisture to the enchiladas.
- Cilantro: Chopped cilantro is used as a garnish for added freshness and flavor.
- Lime Juice (optional): A squeeze of lime juice can add brightness to the dish if desired.
- Tortillas: Corn tortillas are traditionally used in Enchiladas Verdes, but you can substitute with flour or whole wheat tortillas if preferred.
To prepare the ingredients for this recipe, follow these steps:
- Cook the chicken or beef: Shred or chop the meat into small pieces and cook until browned, then set aside to cool.
- Sauté the aromatics: Chop the onion and garlic and sauté in a little oil until softened and fragrant.
- Add spices and cumin: Add the ground cumin, paprika, and cayenne pepper (if using) to the pan with the aromatics and cook for an additional minute.
- Make the verde sauce: Combine the cooked tomatoes, chicken broth, and spices in a blender or food processor. Blend until smooth and thin out with additional broth if necessary.
- Tortilla preparation: Warm the tortillas by wrapping them in a damp cloth and microwaving for 20-30 seconds. Alternatively, you can grill or dry the tortillas on a hot griddle or skillet for a few minutes to add texture.
1 teaspoon paprika
Paprika plays a crucial role in adding flavor and color to the dish, so it’s essential to get the right type.
We’ll be using sweet paprika for this recipe, but feel free to experiment with smoked or hot paprika if you prefer a different flavor profile.
Here are the ingredients we need:
- 1 teaspoon paprika
- 2 dried arbol chilies
- 2 dried guajillo chilies
- 4-6 garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts or thighs
- 8-10 corn tortillas
- Vegetable oil for brushing the tortillas
- Lime wedges, for serving
Now, let’s move on to preparing the ingredients:
- To rehydrate the chilies, simply place them in a bowl and cover them with hot water. Let them sit for about 20 minutes or until they’re soft.
- Drain the chilies and remove the stems and seeds. Place the chilies in a blender or food processor and blend until you get a smooth puree.
- Next, heat some oil in a pan over medium heat. Add the garlic and sauté for about 1-2 minutes or until fragrant.
- Add the paprika to the pan and stir for another minute.
- Add the cumin, salt, and black pepper to the pan and stir for 30 seconds.
Salt and pepper to taste
To prepare an authentic Enchiladas Verdes recipe, it’s essential to start with high-quality ingredients that will elevate the flavors and textures of this beloved Mexican dish.
For the filling, you’ll need:
- 1 pound boneless, skinless chicken breasts or thighs, cut into small pieces
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 jalapeño pepper, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
For the sauce, you’ll need:
- 2 cups chopped fresh tomatillos
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 jalapeño pepper, diced
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chicken broth
- Salt and pepper to taste
For the assembly, you’ll need:
- 8-10 corn tortillas
- Vegetable oil for brushing
- Shredded cheese (Monterey Jack or Cheddar work well)
- Cilantro leaves for garnish
- Lime wedges for serving
To prepare the sauce, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion, garlic, and jalapeño, and cook until the vegetables are softened.
Add the chopped tomatillos, cumin, paprika, and cayenne pepper (if using) to the skillet. Cook for an additional 2-3 minutes, stirring constantly, until the mixture is well combined and slightly caramelized.
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10-15 minutes, or until the sauce has thickened and reduced slightly.
Remove the skillet from the heat and stir in the chopped cilantro and freshly squeezed lime juice. Season the sauce with salt and pepper to taste.
To assemble the Enchiladas Verdes, preheat your oven to 375°F (190°C).
Wrap a tortilla in a damp paper towel and microwave for 20-30 seconds to make it pliable and easier to roll. This will help prevent the tortillas from cracking or breaking during assembly.
Lay a tortilla flat on a work surface and spoon some of the chicken filling down the center of the tortilla, leaving a small border around the edges.
Roll up the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Pour the sauce over the rolled tortillas and make sure they are all covered.
Remove the dish from the oven and let it cool for a few minutes before serving. Garnish with cilantro leaves and lime wedges, if desired.
Preparing the sauce
The foundation of any good enchilada dish lies in its sauce, and for an authentic Enchiladas Verdes Recipe, we’ll be making a classic green tomatillo sauce that’s tangy, slightly smoky, and utterly delicious.
To begin preparing the sauce, you’ll need the following ingredients:
- 4-6 tomatillos (also known as Mexican husk tomatoes or ground cherries), depending on their size and your desired level of intensity in the sauce
- 1/4 cup chopped onion
- 2 cloves minced garlic
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 cups chicken or vegetable broth, warmed
Now that we have our ingredients gathered, let’s get started on preparing the sauce!
First, preheat your oven to 400°F (200°C). Place the tomatillos on a baking sheet lined with parchment paper. Roast them in the oven for about 15-20 minutes, or until they’re soft and slightly charred.
While the tomatillos are roasting, heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until it’s translucent, about 5 minutes. Then add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Add the finely chopped jalapeño pepper, cumin, dried oregano, and paprika to the saucepan. Cook for 1-2 minutes, until the spices are fragrant.
Once the tomatillos have cooled slightly, peel off their papery skins and place them in a blender or food processor with the cooked onion mixture, warmed broth, salt, and pepper. Blend the mixture until smooth.
Taste the sauce and adjust the seasoning as needed. You can add more cumin, oregano, or paprika to taste, but be careful not to overdo it.
Now that our sauce is ready, it’s time to assemble the enchiladas!
In a blender or food processor, combine chopped onions, garlic, roasted peppers, jalapeno, chicken or pork broth, sour cream, crema (or heavy cream), cumin, paprika, salt, and pepper.
To prepare the delicious sauce for your Authentic Enchiladas Verdes, you’ll need to combine the following ingredients in a blender or food processor:
- Chopped onions: Fresh and flavorful, these will add a depth of flavor to your sauce.
- Garlic: Mince several cloves for an intense taste experience.
- Roasted peppers: The smoky sweetness from roasting brings out the best in this ingredient.
- Jalapeno: For a spicy kick, use one or two depending on your desired level of heat.
- Chicken or pork broth: This adds moisture and a savory flavor to the sauce.
- Sour cream: A tangy ingredient that will help balance out the spiciness of the peppers.
- Creama (or heavy cream): Similar to sour cream, this adds richness and smoothness to the sauce.
- Cumin: A staple in Mexican cuisine, cumin adds warmth and depth to the sauce.
- Paprika: Smoked or sweet paprika can be used for a slightly different flavor profile.
- Salt and pepper
In a blender or food processor, combine the ingredients in the following order:
- Add the chopped onions, garlic, roasted peppers, and jalapeno to the blender.
- Pulse until these ingredients are well combined.
- Add the chicken or pork broth, sour cream, crema (or heavy cream), cumin, paprika, salt, and pepper. Blend until smooth.
This delicious sauce is now ready to be used for your Authentic Enchiladas Verdes recipe. Simply fill tortillas with your favorite filling, roll them up, place them in a baking dish, cover with the sauce, and bake until hot and bubbly!
Cooking the Tortillas
Toasting the tortillas
Cooking or toasting tortillas is an essential step in preparing authentic Enchiladas Verdes, as it enhances their texture and flavor.
To toast tortillas, you’ll need a dry skillet or griddle over medium heat. If you don’t have either of these, a gas stovetop burner can also work.
Start by warming up the skillet for about 2-3 minutes, allowing it to reach a moderate temperature. You want the surface to be hot enough that it will sear the tortillas slightly when they’re placed on top.
Next, carefully place a single tortilla onto the preheated skillet. If you’re using a gas stovetop burner, you can also directly hold the tortilla over the flame for 10-15 seconds per side to achieve a similar effect.
Allow the tortilla to cook for about 30-45 seconds on each side. You’ll notice it starting to puff up slightly and develop some nice brown spots – this is what you’re aiming for.
The tortillas should be pliable but not too soft or fragile, still retaining their shape and structure. If they’re cooked for too long, they may become brittle or crack easily when bent.
Once the first tortilla is toasted to your liking, remove it from the heat and set it aside on a plate or tray. Repeat this process with the remaining tortillas until you have all of them toasted.
To ensure even toasting, try cooking multiple tortillas simultaneously if possible – just be mindful not to overcrowd the skillet, as this can lower the temperature and affect their texture.
After toasting all your tortillas, they should be ready for use in your Enchiladas Verdes recipe. Simply place them onto a baking sheet or a serving dish and proceed with filling, rolling, and baking as instructed in the main recipe.
This step is crucial in achieving that authentic Mexican flavor and texture that everyone will love!
Preheat a large skillet over medium heat
To begin cooking the tortillas for your Authentic Enchiladas Verdes, it’s essential to preheat a large skillet over medium heat. This process helps to ensure that the tortillas are warmed through and pliable, making them easier to roll and hold their shape.
Start by placing the skillet on the stovetop and turning the dial to medium heat. As the skillet heats up, you’ll notice it begin to warm evenly throughout. This should take about 5-7 minutes, depending on your stove’s heating capabilities.
While the skillet is warming up, prepare the tortillas by wrapping them in a damp paper towel or clean cloth. This will help retain their moisture and prevent them from cracking as they heat up.
Once the skillet has reached the desired temperature, carefully place one of the wrapped tortillas on the cooking surface. The tortilla should start to sizzle and release its natural moisture as it heats up. Rotate the tortilla every 10-15 seconds to ensure even warming.
Cook each tortilla for about 30-45 seconds on each side, or until they are warm and pliable. Repeat this process with the remaining tortillas, heating them one at a time in batches of two or three if necessary.
As you cook the tortillas, keep an eye on their texture and flexibility. They should be soft and slightly puffed up when warmed through. If they start to crack or become too rigid, it’s best to remove them from the heat immediately and re-warm them in a dry skillet for a few seconds.
Now that your tortillas are cooked, you can proceed with assembling your Authentic Enchiladas Verdes by filling each warmed tortilla with your preferred ingredients, rolling them up tightly, and placing them seam-side down in the prepared baking dish. The result will be tender, flavorful, and authentically delicious enchiladas that are sure to impress even the most discerning palate.
Warm the corn tortillas in the skillet for about 30 seconds on each side
To cook the tortillas for the authentic Enchiladas Verdes recipe, follow these steps:
First, heat a dry skillet over medium heat. This will help to warm up the tortillas and make them more pliable.
Select 8-10 corn tortillas and place them in the preheated skillet. Cook for about 30 seconds on each side.
This step is crucial in making the tortillas soft and supple, which is essential for wrapping them around the filling without tearing or breaking.
As you warm the tortillas, make sure to keep an eye on them to avoid burning. You can rotate them occasionally to ensure even cooking.
Once the tortillas are warmed up, remove them from the skillet and set them aside on a plate. This will help to keep them warm while you prepare the filling and assemble the enchiladas.
When you’re ready to assemble the enchiladas, simply dip each tortilla in the salsa verde and wrap it around the desired filling, such as shredded chicken or cheese. Place the wrapped tortillas seam-side down in a baking dish and repeat with the remaining tortillas and filling.
This will ensure that your Enchiladas Verdes turn out authentic and delicious!
Assembling the Enchiladas
The first step in preparing Authentic Enchiladas Verdes is to cook the tortillas, as they are a crucial component of this traditional Mexican dish.
To begin, you will need a large skillet or comal over medium heat. Place 2-3 corn tortillas on the skillet and cook for about 30 seconds on each side. This step is called “toasting” the tortillas, which helps to remove excess moisture and makes them more pliable.
Repeat this process until all of the tortillas have been toasted, then set them aside to cool.
Next, you will need to prepare the enchilada sauce. To do this, you will need a blender or food processor, as well as several ingredients including: 1/2 cup of chopped onion, 1/4 cup of chopped fresh cilantro, 1 jalapeno pepper, seeded and chopped, 2 cloves of garlic, minced, 1 (28-ounce) can of green chilies, 1/4 cup of lime juice, 1 teaspoon of dried oregano, salt and pepper to taste.
Add the onion, cilantro, jalapeno, garlic, green chilies, lime juice, and oregano to the blender or food processor. Blend until smooth.
Now it’s time to assemble the enchiladas. To do this, lay a tortilla flat on a work surface. Spread a tablespoon of the enchilada sauce down the center of the tortilla, leaving a 1-inch border around the edges.
Add your desired fillings, such as shredded chicken or beef, to one half of the tortilla. Fold the other half over the filling and roll the enchilada into a tight cylinder.
Repeat this process until all of the tortillas have been used.
To assemble the dish, place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheese, such as queso fresco or Monterey Jack.
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F for about 25-30 minutes, or until the cheese is melted and bubbly.
Remove the foil and continue baking for an additional 5-10 minutes, or until the top is lightly browned.
Remove the enchiladas from the oven and let them cool for a few minutes before serving. Serve hot, garnished with additional cilantro and a side of Mexican rice or refried beans, if desired.
In another large skillet, warm the sauce over medium heat
To cook the tortillas for the Enchiladas Verdes, you will need to warm them gently before filling and rolling them with the delicious green sauce. This step is crucial in making sure that the tortillas are pliable and can hold their shape when wrapped around the fillings.
Start by warming a dry griddle or skillet over medium heat for about 5 minutes. Once hot, place a few tortillas on the skillet and warm them for about 30 seconds to 1 minute on each side.
This will give the tortillas a soft, pliable texture that is perfect for rolling without cracking or breaking. Repeat this process with all of the tortillas until they are all warmed and ready to use.
In another large skillet, warm the sauce over medium heat. This will help to soften the sauce and make it easier to coat the tortillas evenly when you’re assembling the Enchiladas Verdes. The key is to warm the sauce slowly, stirring occasionally, until it reaches your desired consistency.
Dip each tortilla into the warmed sauce to coat both sides, then place a portion of shredded chicken or beef onto the center of the tortilla and roll it up
To cook the tortillas for authentic Enchiladas Verdes, follow these steps:
Warm a large skillet over medium heat.
Place a tortilla in the skillet and warm it for about 30 seconds on each side. This will make the tortilla more pliable and easier to roll up.
Once warmed, remove the tortilla from the skillet and dip it into the warmed sauce to coat both sides. You can hold the tortilla vertically over the sauce to evenly coat both sides.
After coating the tortilla with sauce, place a portion of shredded chicken or beef onto the center of the tortilla. Use about 1/2 cup to 3/4 cup of meat for each tortilla.
To roll up the tortilla, fold the bottom half of the tortilla up over the filling, then fold in the sides and roll up the tortilla tightly but gently. You can use toothpicks to hold the rolled tortillas in place if needed.
Tips for Rolling Tortillas
Make sure to fill the center of the tortilla with a generous portion of meat, but not so much that it spills out when rolling up the tortilla.
Use a gentle touch when rolling up the tortillas, as you want them to stay tightly rolled but not crushed or torn.
If using toothpicks, make sure they are securely in place so the filling doesn’t spill out during cooking.
Cooking and Serving Enchiladas Verdes
To cook the rolled tortillas with the sauce and filling, you can either place them seam-side down in a baking dish or on top of one another in a stack. Pour the remaining warmed sauce over the rolled tortillas and cover with cheese (optional).
Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is melted and bubbly.
Serve hot and enjoy your authentic Enchiladas Verdes!
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