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enchiladas verdes recipeI really should have titled this blog post “My favorite Mexican dish of all time.”  I have a serious love affair with Mexican food.  I never tire of it.  I could very, very happily eat Mexican food every day of my life.  This dish was introduced to me years ago by my friend Gretchen.  We taught 6th grade together and she made this for me the first time that I ever ate dinner at her house.  I love Gretchen for a lot of reasons.  She is a kind person, an amazing mother, a wonderful teacher, a serious foodie, and because she gave me this recipe.  She takes her food as seriously as I do.  I love having dishes like this that I not only love to make and eat, but remind me of people in my life that I may not see or talk to very often.  But as I am standing over the stove making tomatillo sauce, I am thinking of the person that gave me the recipe or inspiration for whatever it is that I am cooking.

This month the Daring Cooks challenge was to make enchiladas.  It was almost not fair, because I have made this enchilada recipe many times and every time I remember just how much I love it.  I usually make this on a Sunday.  While it is not difficult to make, it does take some time.  I love the process of cooking.  The chopping, dicing, simmering, so I am happy to make this on a Sunday afternoon while my family does something else.  The enchilada verdes is so good because it tastes so fresh.  Yes, it is creamy and covered in cheese, but the tomatillo sauce has acidity from the limes and the tomatillos are almost tart too.  Altogether, it works.  Garnished with some chopped cilantro, sour cream, and some lime wedges it is the perfect way to appease my Mexican craving.

enchiladas verdes recipeFor the tomatillo sauce:

3 Tablespoons vegetable oil
2 medium onions, diced
1 cup diced green chiles (either fresh or canned)
2 pounds tomatillos (peeled and quartered)
1 cup chicken broth
3 Tablespoons lime juice
2 teaspoons dried oregano
1 teaspoon cumin

To assemble the enchiladas:

4 cups shredded cooked chicken
3 cups shredded Monterey Jack cheese (I did not have enough Jack so I used some Cheddar too)
1 cup diced green chiles (either fresh or canned)
1 1/2 teaspoons dried oregano
salt and pepper to taste
12 corn tortillas
1 1/2 cups sour cream
1/2 cup chopped fresh cilantro
2 limes, slivered

To roast the peppers:

how to roast peppersPreheat the broiler to high.  Line a cookie sheet with foil.  Brush the peppers with oil.  Place the peppers under the broiler until charred.  Turning a few times during the cooking process.  When they are charred on all sides, put the peppers into a grocery bag and close the top.  The bag will create steam making it easy for the skins to peel off.  When you are taking the skins off, do not rinse the peppers under water.  You will get rid of the smoky, charred flavor.

enchiladas verdes recipeTo make the tomatillo sauce, peel and quarter the tomatillos.

enchiladas verdes recipeSaute the onion in a large pot until soft and translucent.  About 10 minutes.

enchiladas verdes recipeAdd the rest of the tomatillo sauce ingredients to the pot and bring to a boil.  Reduce the heat to a simmer and let cook for 25 minutes.  Puree with the sauce with a blender.  Set aside.

enchiladas verdes recipeIn a large bowl, mix together the chicken, 2 cups of cheese, 1 cup sour cream, chiles, salt and pepper, and 1/4 cup cilantro.  Mix well.  The original recipes calls for frying the tortillas quickly to make them pliable.  I do not like to fry in my home, so I warm the tortillas in the microwave and then fill them.  Arrange the tortillas in a 9×13 pan and cover with the tomatillo sauce and the remaining cheese.

enchiladas verdes recipeBake in a 350 degree oven for about 20 minutes or until the center is heated through.  You can make this ahead of time and keep it in the fridge.  You can even freeze it for another time.  Sometimes, I eat half and freeze half for another night.  Garnish with the rest of the cilantro, sour cream, and a squeeze of lime juice.

enchiladas verdes recipeOur hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.

Enchiladas Verdes

Ingredients

  • For the tomatillo sauce:
  • 3 Tablespoons vegetable oil
  • 2 medium onions, diced
  • 1 cup diced green chiles (either fresh or canned)
  • 2 pounds tomatillos (peeled and quartered)
  • 1 cup chicken broth
  • 3 Tablespoons lime juice
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • To assemble the enchiladas:
  • 4 cups shredded cooked chicken
  • 3 cups shredded Monterey Jack cheese (I did not have enough Jack so I used some Cheddar too)
  • 1 cup diced green chiles (either fresh or canned)
  • 1 1/2 teaspoons dried oregano
  • salt and pepper to taste
  • 12 corn tortillas
  • 1 1/2 cups sour cream
  • 1/2 cup chopped fresh cilantro
  • 2 limes, slivered

Instructions

  1. Preheat the broiler to high. Line a cookie sheet with foil. Brush the peppers with oil. Place the peppers under the broiler until charred. Turning a few times during the cooking process. When they are charred on all sides, put the peppers into a grocery bag and close the top. The bag will create steam making it easy for the skins to peel off. When you are taking the skins off, do not rinse the peppers under water. You will get rid of the smoky, charred flavor.
  2. To make the tomatillo sauce, peel and quarter the tomatillos.
  3. Saute the onion in a large pot until soft and translucent. About 10 minutes.
  4. Add the rest of the tomatillo sauce ingredients to the pot and bring to a boil. Reduce the heat to a simmer and let cook for 25 minutes. Puree with the sauce with a blender. Set aside.
  5. In a large bowl, mix together the chicken, 2 cups of cheese, 1 cup sour cream, chiles, salt and pepper, and 1/4 cup cilantro. Mix well. The original recipes calls for frying the tortillas quickly to make them pliable. I do not like to fry in my home, so I warm the tortillas in the microwave and then fill them. Arrange the tortillas in a 9×13 pan and cover with the tomatillo sauce and the remaining cheese.
  6. Bake in a 350 degree oven for about 20 minutes or until the center is heated through. You can make this ahead of time and keep it in the fridge. You can even freeze it for another time. Sometimes, I eat half and freeze half for another night. Garnish with the rest of the cilantro, sour cream, and a squeeze of lime juice.
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33 Responses to Enchiladas Verdes

  1. Great that your love affair with Mexican foods was revived with this challenge. Your photos are very good so professional and wonderful to hear that you loved this challenge. Cheers from Audax in Sydney Australia.

  2. Nom. Om nom nom nom nom. I am so making this.

  3. Memoria says:

    I enjoyed this challenge, too. Of course, you did a fantastic job as always :).

  4. Alejandra says:

    Hi Bree,

    I found your blog for the first time today and I am absolutely smitten with it! You’re one talented lady! I love your photography and your recipes look amazing. Like you, I go wild for Mexican food, and this recipe looks like one I plan to add to my own recipe binder asap. Thank you for sharing with us!

  5. I could eat this every Sunday too. Yours looks delicious. Thanks for cooking with us this month.

  6. Gretchen Abrams says:

    Looks delicious ! How can you go wrong with cilantro, tomatillos, and roasted poblanos? Thanks for all the kind words- you are quite a remarkable woman an super mom -I am so glad to know you- even if its only electronically these days! :) Todd makes an amazing Guisado de Puerco that is equally as satisfying and an amazing comfort food. Think chili with a tomatillo base. It should definitely be part of your winter dinner repertoire. Our original recipe came from a sunset cookbook on Mexican food.

  7. allison says:

    These are my ALL TIME favorite! I’ll have to try your recipe…looks really good!

  8. Jaysus says:

    I’m going to have to try this. It looks great. I’ll backlink you too :)

  9. Mole says:

    [...] I was making my Enchiladas Verdes a few weeks ago, I decided to try to make a mole as well.  I love Mexican food, and I love mole.  [...]

  10. becca says:

    made this tonight for dinner. my husband lloovvedd it! thanks for a great recipe!

  11. Elizabeth says:

    Hi Bree – I am collecting recipes to make-ahead in anticipation of my second child, due in March. I’ve had this one book-marked for quite a while… and because I want to put this in the freezer, I have a question for you. Do you bake it first and then freeze? Or prep it completely, freeze it, and then bake it? I’ve read conflicting advice on various blogs, and just can’t tell the right way to do this. Help! Thanks so much…

    • bakedbree says:

      I bake it first, but that is just my preference. Congrats on the new baby!

      • Elizabeth says:

        Okay – a confession. I have now made this four times in as many weeks. It is unbelievable. The folks at the grocery store keep watching me buy chilies and tomatillos in bulk (and out of season, but guilty pleasures are okay once in a while, right?) and wonder what I am up to!

        Last night we made a double batch, destined for the freezer. Now we wait for baby – but I will be awfully tempted to eat them before the baby gets here! Holy cow, but they are out of this world. My husband says “this is what I would expect at a fine dining establishment…” and I reply, “our house IS a fine dining establishment!”. Thanks so much for the fantastic recipe.

  12. Elizabeth says:

    Another note – do you have a sub-category of your favorites? I know you wouldn’t go to the trouble of posting a recipe if it weren’t good – but seriously, these were amazing. Any tag that points me to your other amazing/favorite recipes?

    • bakedbree says:

      I don’t but I might so a post about it. There are ones that I tend to make over and over again. Check back and thanks for the idea.

  13. [...] Enchiladas Verdes – This is one of my all-time favorite dinners.  I love everything about these enchiladas.  [...]

  14. [...] When we got back from vacation there were these three beautiful banana peppers just waiting to be picked.  It is so funny – I don’t want to pick anything because I never know if it is done growing or not.  We also have some green peppers starting to show as well as jalapeno peppers.  The lettuce is getting big, the cauliflower has white heads and I have already used the cilantro from the garden in my homemade salsa, guacamole and chicken enchilades. [...]

  15. nadyezhda says:

    One tip–when I decided not to fry my tortillas, I realized I could dip them into the sauce I prepared to make them pliable. Your fingers get a little warm but it works!

  16. [...] night because it looked so beautiful and it was so yummy everyone gobbled it up.  I mentioned the Chicken Enchilades and the Home-made Chicken Nuggets before.  Well last night I made the Chicaken Marbella with the [...]

  17. [...] Enchiladas Verdes – This is one of my all-time favorite dinners.  I love everything about these enchiladas.  [...]

  18. [...] seeing a corn dip floating around Pinterest, and knew that I needed to make it to go along with the enchiladas verdes that I was making over the weekend. I found this recipe, and made a few changes. Instead of mayo, I [...]

  19. Caroline says:

    Hi Bree! I found your blog about a year ago and have been slowly trying many of your recipes. I trust your taste because every one that I’ve made, I’ve loved. This one especially! I make it about once a month—SO GOOD! =)

    • bakedbree says:

      This makes me so happy! I am so glad, I love these enchiladas too. And I love your name. My youngest would have been Caroline if he were a girl.

  20. [...] some more ideas for Cinco de Mayo? My Enchiladas Verdes is probably my favorite thing to eat. I always can go for nachos, and for dessert, this cake is [...]

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