We couldn't find Anaheim peppers, so we used poblano. They worked fine, but I would have liked something a little spicier. Maybe try adding in some green chiles or something.
Recipe from TheKitchn.
Authentic Mexican Recipe: Enchiladas Verdes
Guest Post from Yvette Marquez-Sharpnack of Muy Bueno Cookbook
Enchiladas Verdes
4 to 6 servings
4 to 6 servings
1 pound skinless, boneless chicken breasts
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 corn
1 1/2 cups 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)
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 corn
1 1/2 cups 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)
Directions
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.
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 1/4 cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
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 1/4 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.
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.
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.
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.
A few weeks ago I picked up a "Honey Lime Chicken Enchiladas" recipe to replace the lackluster one in my recipe collection. We loved the chicken in that one, but it's sauce needed a bit more work. I think I'll try keeping the chicken from that recipe and incorporating it in this recipe. Thanks for the idea!
ReplyDeleteWell wait, now i want your chicken recipe!
ReplyDelete