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Enchiladas Verdes
One of the best things about enchiladas is that they allow you to create a lot of variety simply by changing the ingredients. While the basic formula of a filled tortilla topped with spicy sauce remains the same, there is a lot of room for interpretation within these parameters.
This recipe strays from the usual enchilada recipe by using a salsa verde rather than the usual tomato and chili based sauce. These chicken-filled enchiladas use the spicy, tomatillo-based green salsa known as salsa verde instead, with delectable results.
If you are a fan of salsa verde, then you will love these chicken enchiladas verdes. They have a great savory yet tangy flavor and a great kick from the spicy sauce, making for a meal which you will want to prepare often - and you will probably get plenty of requests from your family and friends to make it again once you have cooked this dish once.
Spicy Chicken Enchiladas with Salsa Verde
Ingredients -
2 chicken breasts, cooked, deboned and shredded
1 small white onion, diced
2 cloves garlic, minced
1 pound tomatillos, husked
5-6 Serrano peppers
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
1 bunch fresh cilantro, chopped
Salt and black pepper, to taste
Preparation:
Place the tomatillos and chilies in a pot with just enough water to cover and bring to a boil. Cook until the tomatillos turn a dull green, remove from heat, and strain off the liquid. Blend the tomatillos, chilies, and ¼ of the onion, along with the garlic and a little salt in a blender or food processor until smooth - add a little water if needed. Pour the salsa into a pan and simmer over medium-low heat.
In another pan, heat the oil and fry the tortillas briefly, using tongs to handle. After frying, give each tortilla a dip in the salsa and lay out on plates, filling each with shredded chicken and a little salsa verde. Roll up the tortillas and top with crumbled queso fresco, diced onion, cilantro and more salsa. Serve hot and enjoy.
These chicken enchiladas are easy to make and even easier to love. With plenty of spicy flavor from the Serranos and lots of contrasting flavor from the cilantro, onion, and creamy tasting queso fresco, this is a winner all around. You may find that this recipe does not make quite enough; while it is designed to serve four, you may well want more than the three enchiladas that this recipe provides for. Feel free to increase this recipe as needed to serve a larger (or hungrier) crowd. Be warned - these enchiladas have a way of disappearing once they show up at your table, so you may want to make more even if you're pretty sure you'll have enough.
(Serves 3)
