Enchiladas Verdes Green Enchiladas

Enchiladas Verdes (Green Enchiladas)

Enchiladas Verdes (Green Enchiladas)

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   13 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 pound skinless, boneless chicken breast
  • 12 Anaheim green chili peppers
  • 1/2 cup canola oil for frying
  • 1 quart Suero de Sal (whey) or buttermilk can be used as a substitute
  • 2 tablespoons flour
  • 1 medium white onion, diced
  • 12 to 18 corn tortillas, preferably white
  • 1 cup white shredded cheese (Monterey Jack, Azadero or Muenster)
  • 1/4 queso fresco, crumbled
  • 1/2 cup crema or sour cream (for sauce and topping)
  • Salt (to taste)
  • Water (if needed)
Instructions

Roast Chili Peppers

Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.

Place peppers evenly in a single layer on a foil-lined cookie sheet.

Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.

Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.

Sauce

In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.

Pour mixture into medium skillet and set over medium-low heat to warm.

Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

Chicken (Optional)

In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.

Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.

Stacked Style

Fry tortillas in hot oil until softened.

Drain on paper towels. Soften tortillas by soaking in sauce one at a time.

Place softened tortillas on individual serving plates.

Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.

Oven Style

Preheat oven to 350 degrees.

Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.

Drain on paper towels. Fill with cooked chicken, cheese, and onion.

Roll, placing seam side down.

Pour 2 cups of the sauce over enchiladas.

Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.

Serve with a dollop of crema or sour cream and your favorite side dish.

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