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Enchiladas Verdes Recipe

Name: Mexican Margaritas Bar & Grills Enchiladas Verdes Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 8 pieces corn tortillas (6-inch); 2 tbs vegetable oil (for softening tortillas); 0.5 cups onion (small, finely chopped); 0.25 cups fresh cilantro (chopped); 2 cups Monterey Jack or Oaxaca cheese (shredded); 1 tsp salt; 0.5 tsp black pepper; 1 lb tomatillos (husks removed, rinsed); 1 piece jalapeño or serrano pepper; 0.5 cups white onion (small, quartered); 2 pieces garlic cloves; 0.5 cups fresh cilantro (stems trimmed); 1 tbs lime juice (fresh); 0.5 cups vegetable broth or water; 1 tsp olive oil; 0.25 tsp ground cumin; 1 tsp salt; 1 cup long-grain white rice (uncooked); 2 cups chicken or vegetable broth; 0.5 cups tomato sauce; 0.25 cups onion (small, finely chopped); 1 clove garlic (minced); 1 tbs vegetable oil; 0.5 tsp ground cumin; 0.75 tsp salt; 2 tbs fresh cilantro (chopped); 2 tbs white onion (finely diced); 0.5 cups additional shredded cheese (optional)

Inspired by Mexican Margaritas Bar & Grill

Time1h

Serves4

Two chicken enchiladas covered with cheese, green tomatillo sauce. Topped with fresh cilantro and onions. Served with Spanish rice.

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Ingredients

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Enchiladas

2 cups cooked shredded chicken

8 pieces corn tortillas (6-inch)

2 tbs vegetable oil (for softening tortillas)

1/2 cups onion (small, finely chopped)

1/4 cups fresh cilantro (chopped)

2 cups Monterey Jack or Oaxaca cheese (shredded)

1 tsp Celtic sea salt

1/2 tsp black pepper

Salsa Verde (Green Tomatillo Sauce)

1 lb tomatillos (husks removed, rinsed)

1 piece jalapeño or serrano pepper

1/2 cups white onion (small, quartered)

2 pieces Garlic cloves

1/2 cups fresh cilantro (stems trimmed)

1 tbs lime juice (fresh)

1/2 cups vegetable broth or water

1 tsp olive oil

1/4 tsp Ground cumin

1 tsp Celtic sea salt

Spanish Rice (Side)

1 cup long-grain white rice (uncooked)

2 cups Chicken or vegetable broth

1/2 cups Tomato sauce

1/4 cups onion (small, finely chopped)

1 clove Garlic (minced)

1 tbs Tuscany sunflower oil

1/2 tsp Ground cumin

3/4 tsp Celtic sea salt

Garnish

2 tbs fresh cilantro (chopped)

2 tbs white onion (finely diced)

1/2 cups additional shredded cheese (optional)

Method

Salsa Verde (Green Tomatillo Sauce)

Roast tomatillos and pepper

Preheat a skillet or griddle over medium-high heat. Place rinsed tomatillos and the jalapeño/serrano directly on the hot surface and roast, turning occasionally, until they are blistered and softened, 6–8 minutes. Alternatively, broil on a sheet pan 5–7 minutes, turning once.

Sauté aromatics

In a small skillet, warm 1 tsp olive oil over medium heat. Add quartered onion and garlic; cook 1–2 minutes until fragrant and slightly softened but not browned.

Blend sauce

Transfer roasted tomatillos and pepper plus the sautéed onion and garlic to a blender. Add 1/2 cup cilantro, 1 tbsp lime juice, 1/2 cup vegetable broth (or water), 1 tsp salt, and 1/4 tsp ground cumin. Blend until smooth. If sauce is too thick, add up to 2–3 tbsp more broth to reach a pourable consistency. Taste and adjust salt or lime as needed.

Simmer and finish

Pour blended sauce into a small saucepan and simmer over low heat 5 minutes to meld flavors. Keep warm until ready to assemble enchiladas.

Spanish Rice (Side)

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 cup uncooked rice and cook, stirring often, until some grains are pale golden, about 3–4 minutes.

Add 1/4 cup finely chopped onion and 1 minced garlic clove; cook 1 minute until fragrant.

Stir in 1/2 cup tomato sauce, 2 cups chicken or vegetable broth, 1/2 tsp ground cumin and 3/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let stand covered 5 minutes. Fluff with a fork before serving.

Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or similar.

Prepare chicken filling

In a bowl combine 2 cups cooked shredded chicken, 1/2 cup finely chopped onion, 1/4 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Mix well. Optionally toss chicken with 1/3 cup of the warm salsa verde so filling is moist and flavorful.

Soften tortillas

Heat 2 tbs vegetable oil in a skillet over medium heat. Briefly fry each tortilla about 10–15 seconds per side until pliable (do not crisp). Drain on paper towels. Alternatively, wrap tortillas in a clean damp kitchen towel and microwave 30–45 seconds to soften.

Assemble enchiladas

Dip or spoon a thin layer of warm salsa verde into the bottom of the prepared baking dish (about 1/2 cup total). Place a softened tortilla on a plate, add about 1/4 cup chicken filling down the center and sprinkle with 2–3 tbs shredded cheese. Roll tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (should make about 6 enchiladas).

Top and bake

Once all enchiladas are arranged, pour remaining salsa verde evenly over them (about 1 to 1 1/2 cups) so they are well coated. Sprinkle remaining 1 3/4 cups shredded cheese evenly over the sauced enchiladas. Bake in preheated oven 15–18 minutes until cheese is melted and sauce bubbles at edges.

Broil (optional) — For browned cheese, switch oven to broil for 1–2 minutes, watching carefully to prevent burning.

Remove from oven and let rest 3–4 minutes before serving.

Garnish and Serve

Top enchiladas with 2 tbsp chopped cilantro and 2 tbsp finely diced white onion. Add additional shredded cheese if desired.

Serve two enchiladas per plate with a generous scoop of Spanish rice on the side. Offer lime wedges if desired.