Green enchiladas

Name: Green enchiladas
Total time: 45 min
Yield: 6 servings
Ingredients: 453.59 g boneless skinless chicken breast; 12 green anaheim chili peppers; 112 ml rapeseed oil; 946.35 ml buttermilk; 2 Tbsps flour; 1 medium white onion; 12 corn tortillas; 112 g shredded cheese; 0.25 queso fresco; 115 ml sour cream; 6 servings salt; 6 servings water

A delicious Mexican dish, Enchiladas Verdes are made with a flavorful green salsa and filled with a chicken mixture. This recipe is perfect for a cozy dinner or a Cinco de Mayo celebration. It provides 22% of your daily requirements of vitamins and minerals.

Ingredients

boneless skinless chicken breast

453.59 g

green anaheim chili peppers

rapeseed oil

112 ml

buttermilk

946.35 ml

flour

2 Tbsps

white onion

1 medium

corn tortillas

shredded cheese

112 g

queso fresco

0.25

sour cream

115 ml

salt

6 servings

water

6 servings

Method

Roast Chili Peppers
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
Place peppers evenly in a single layer on a foil-lined cookie sheet.
Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
Sauce
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
Pour mixture into medium skillet and set over medium-low heat to warm.
Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
Chicken (Optional)
In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
Stacked Style
Fry tortillas in hot oil until softened.
Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
Place softened tortillas on individual serving plates.
Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.
Oven Style
Preheat oven to 350 degrees.
Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.
Drain on paper towels. Fill with cooked chicken, cheese, and onion.
Roll, placing seam side down.
Pour 2 cups of the sauce over enchiladas.
Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
Serve with a dollop of crema or sour cream and your favorite side dish.

Nutrition:

584 kcal

Carbs

66 g

Fat

21 g

Protein

32 g

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