Authentic Mexican Enchiladas Verdes Recipe

Posted by
Rate It!
Authentic Mexican Enchiladas Verdes
Add your photo!
Ingredients
19
Count
Nutrition
963
Calories
Total time
150
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Prepare sauce: Heat water in large pot to boiling.
  2. Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
  3. Simmer uncovered 30 minutes.
  4. Let cool slightly, then drain, reserving about 1 cup cooking liquid.
  5. Place solids in blender or food processor.
  6. Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
  7. Process until smooth.
  8. Heat oil in medium saucepan.
  9. Add onion slices and saute until lightly browned.
  10. Stir in sauce and season with salt.
  11. Simmer uncovered until slightly thickened, about 30- 45 minutes.
  12. If sauce thickens too much, thin it with remaining cooking liquid.
  13. Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
  14. Heat 2 qt water in large pot to boiling.
  15. Add chicken, onion, garlic, and salt to taste.
  16. Simmer just until chicken is cooked through, about 30 minutes.
  17. Let cool, then remove chicken from liquid.
  18. Remove and discard skin and bones; shred meat.
  19. Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
  20. Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
  21. Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
  22. This will drain them and keep them soft and warm.
  23. Heat oven to 3500°F.
  24. Coat two 13x9 baking pans with vegetable oil.
  25. Dip each tortilla in sauce.
  26. Fill tortillas with shredded chicken and roll up.
  27. Arrange a dozen filled tortillas in each pan.
  28. Top with green sauce.
  29. Spoon creme fraiche (or sour cream) over sauce.
  30. Sprinkle chopped onion and cilantro over the top.
  31. Sprinkle cheese over all.
  32. Bake for 25 minutes.
  33. Broil briefly if the top needs some browning.
  34. Serve hot with refried beans.
  35. Note:.
  36. To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
  37. To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 963.18 Kcal (4033 kJ)
Calories from fat 737.27 Kcal
% Daily Value*
Total Fat 81.92g 126%
Cholesterol 89.47mg 30%
Sodium 507.24mg 21%
Potassium 480.99mg 10%
Total Carbs 35.53g 12%
Sugars 7.39g 30%
Dietary Fiber 5.65g 23%
Protein 26.32g 53%
Vitamin C 15.3mg 26%
Vitamin A 0.8mg 26%
Iron 1.5mg 8%
Calcium 740.8mg 74%
Amount Per 100 g
Calories 127.43 Kcal (534 kJ)
Calories from fat 97.54 Kcal
% Daily Value*
Total Fat 10.84g 126%
Cholesterol 11.84mg 30%
Sodium 67.11mg 21%
Potassium 63.64mg 10%
Total Carbs 4.7g 12%
Sugars 0.98g 30%
Dietary Fiber 0.75g 23%
Protein 3.48g 53%
Vitamin C 2mg 26%
Vitamin A 0.1mg 26%
Iron 0.2mg 8%
Calcium 98mg 74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 25.3
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top