Lorenza Ávila

Recipes: 216

2 Photos

Upload your Photo

Lorenza Ávila

Delicious Green Enchiladas

Name: Delicious Green Enchiladas
Prep time: 105 min
Cook time: 105 min
Yield: 4
Cuisine: Mexicana
Ingredients: enough of Water; 1 piece of chicken breast; 1 bunch of coriander; 2 cloves of garlic to cook the chicken; 1/4 of piece of onion; enough of Salt; enough of Water for the green sauce; 8 pieces of green tomato for the green sauce; 3 pieces of cuaresmeño or jalapeño pepper without the stem, for the green sauce; 1/2 piece of White onion cut in quarters, for the green sauce; 1 clove of garlic for the green sauce; 2 cups of coriander 1/2 to cook the salsa and 1/2 to liquefy (with everything and root), for the green sauce; 1 pinch of Salt for the green sauce; 1 tablespoon of allspices for the green sauce; 1/4 of Cup of oil to fry the tortillas and the salsa; 12 pieces of Corn tortillas; enough of sour cream to serve; enough of fresh cheese to serve; enough of White onion cut into rings, to serve; enough of coriander to serve; 1 Cup of chicken soup for the sauce

30 min

1 h 15 min

Easy

4.75

4 comments

Lorenza Ávila

	291
Favorites

Collections

Glider

Super List

Upload a picture

To print

Enchiladas are a popular Mexican dish made with chicken, fried tortillas and stuffed with sauce. On this occasion we prepare green enchiladas, served with fresh cheese and onions. We dare you to try them!

Learn more about Lorenza Ávila

Ingredients

4 servings

Select all ingredients

Preparation

Cook for about 40 minutes the chicken breast in the water with the cilantro, the onion, the garlic and the salt until it gets well cooked. Cool and shred.

For the green sauce, heat a pot over medium heat with the water, cook the tomatoes together with the chile, the white onion, the garlic and ½ cup of cilantro until the tomatoes change their color. Strain and blend with the rest of the cilantro, the salt and the whole black pepper until you get a smooth sauce.

Heat a pot over medium heat with a tablespoon of oil and fry the sauce until it reduces and thickens slightly, adjust seasoning and reserve.

Heat a skillet over medium heat with the rest of the oil and fry the tortillas lightly, remove and place on absorbent paper to reduce the excess fat.

Fill the tortillas with the shredded chicken, fold and place them on a plate, bathe with the green sauce and serve with cheese, cream, onion rings and cilantro. Enjoy

PRESENTATION

Serve with white onion rings and sour cream, fresh cheese and cilantro.

TIPS

The trick for you to not shred the chicken is to put it into the blender and beat with the balloon whisk for 10 seconds. The result will be as good as any in a restaurant!