green authentic enchiladas. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the green salsa that was heated.
Roll the tortilla and place seam side down onto prepared baking dish. Growing up, green chile chicken enchiladas were a staple in our family menu, and I now love to prepare them for my own family. In traditional New Mexico style, these enchiladas are stacked instead of rolled, and they are covered in a generous layer of creamy green chile sauce. You can have green authentic enchiladas using 9 ingredients and 11 steps. Here is how you cook that.
Ingredients of green authentic enchiladas
- You need 6 of tortillas.
- It’s 8 of jalapenos.
- It’s 3 of tomatillos(green tomatoes).
- Prepare 1 tsp of salt.
- Prepare 1/2 tsp of chiken bouillon,,its located on the mexican aisle at the store.
- You need 1/2 tsp of tomato buillon.
- It’s 1 clove of garlic.
- Prepare 2 tbsp of oil.
- Prepare 1 1/2 lb of cheese grated, best with muenster.
Heat oil and butter in a large frying pan over medium heat. White cheese and chicken make these enchiladas verdes memorable as you take the first bite and taste the tangy green chile sauce and chewy corn tortillas. This green enchiladas recipe is always a crowd-pleaser and is sure to have your family asking for more. Prepare your baking dish for the enchiladas by adding a few spoonfuls of the green sauce and spreading around.
green authentic enchiladas instructions
- add the tomatillos and jalapenos covered with water.
- let them boil for 4 minutes.
- once they are done save 1 cup of the water and throw the rest awaay.
- add to blender the water and tha jalapenos and tomatillos.
- add to blender the garlic salt and both buillon powders and blend well.
- in a pan add oil and the salsa and turn to low med heat.
- let it boil and the turn off.
- add 2 tablespoons of oil and turrn up to med heat.
- fry the tortillas for about 4 seconds on each side.
- once all tortillas are done,,in a plate add some cheese and roll them up.
- add the salsa and ur done,,goes best with my mexican rice from my recipes.
This will prevent the enchiladas from sticking. On a plate, add a couple spoonfuls of the green sauce. Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture. In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm. In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.
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