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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!
3 cuaresmeño or jalapeño pepper, without the stem, for the green sauce
1/2 white onions, cut in quarters, for the green sauce
1 clove garlic, for the green sauce
2 cups fresh coriander, 1/2 to cook the salsa and 1/2 to liquefy (with everything and root), for the green sauce
1 pinch salt, for the green sauce
1 tablespoon allspices, for the green sauce
1/4 cups oil, to fry the tortillas and the salsa
12 corn tortillas
enough sour cream, to serve
enough fresh cheese, to serve
enough white onion, cut into rings, to serve
enough fresh coriander, to serve
1 cup chicken soup, for the sauce
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!
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
Ratings(7)
Martha Mendoza
11/02/2020 15:31:19
Rica
Sugey Hernandez
23/11/2019 12:01:58
Muy rica aderi crema mexicana y aguacate
Jesika Salas
30/10/2019 10:06:13
¿Cuándo usas la sopa de pollo?
Chícharo Ruiz
14/09/2019 17:08:59
Yo en lugar de pimienta le pongo comino ala salsa
Fer Brindis M
07/02/2019 20:31:27
Deliciosas! 👌🏻
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