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Green enchiladas

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One of the foods that most of us crave in the month of September, is the traditional Mexican food, rich in flavors and colors. The recipe for green enchiladas that we present here is easy to make, fast and very economical. Here you will learn how to make green enchiladas with chicken.

Ingredients

5 servings
  • 1/2 kilo of chicken breast or lean white pork
  • 1/2 piece of onion
  • 2 pieces of serrano pepper
  • 7 pieces of green tomato
  • 1 clove of garlic
  • 1 branch of coriander disinfected
  • 1 piece of Romaine lettuce
  • 1 piece of fresh cheese
  • 16 pieces of tortilla
  • vegetable oils
  • 1 pinch of Salt
  • 1/4 of Cup of sour cream

    Preparation

    Cook the chicken with onion and salt in boiling water. When it's cooked, let it cool a little and then crumble.
    In a separate pot, cook the tomatoes and serrano chiles for 5 minutes in boiling water.
    In the blender, blend the boiled tomatoes, the serrano peppers, poblano peppers, garlic, cilantro and season with salt.
    Heat a little oil in a pan, and pass the tortillas (which must be freshly made, or freshly reheated) through it on both sides. Fill them with the chicken (1 or 2 tablespoons will be enough) and roll them up. Put them on the plates on which you intend to serve the enchiladas. Add a little sauce to the enchiladas.
    Finally, garnish with the lettuce, either crumbled or shredded fresh cheese, onion, cilantro and sour cream to taste.

    PRESENTATION

    Serve them on a traditional clay dish.

    TIPS

    When you have already served your enchiladas, before decorating them with lettuce, cheese and cream, cover them with a little of the remaining sauce, thus, you will intensify the flavor more, and they will not dry out.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    165
    kcal
    8.3%
    Carbohydrates
    0.0
    g
    0.0%
    Proteins
    31.0
    g
    62%
    Lipids
    3.6
    g
    5.5%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.0
    g
    0.0%
    Cholesterol
    85.0
    mg
    28%
    Esha
    Rate this Tip.
    Ratings (16)
    Susana Mendoza
    22/08/2018 09:28:39
    En los ingredientes nunca mencionaste is poblados,, ni si son crudos, fritos, asados o que. Y la mejor forma de bañar una enchilada es meter toda la tortilla a la salsa antes de enrollarla para que ésta quedé tanto por dentro como por fuera, otro detalle muy importante es guisar la salsa en un poco de aceite para que los sabores se integren
    Monsherat Rojas
    17/07/2018 14:37:46
    En los ingredientes no viene el chile poblano y en la preparación sii!!!
    Luz Sandy
    17/04/2018 20:52:03
    Yo no le pongo cilantro yo le pongo una rama de epazote para que hierva y quedan ricos les da más sabor
    Alexandra Adame-Chavez
    28/03/2018 17:35:08
    .Riquisimas y facil de hacer, las recomiendo el 100%
    Paveli Rubio
    12/01/2018 16:46:24
    Buenazas!!!
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