Chile Verde Chicken Enchiladas
Try this Chile Verde Chicken Enchiladas recipe, or contribute your own.
Try this Chile Verde Chicken Enchiladas recipe, or contribute your own.
- 2 tablespoons oil
- 3 garlic cloves chopped
- 1 teaspoon sea salt
- 1 garlic clove chopped
- 1 tablespoon sea salt
- 1 serrano chili
- 1/2 cup crumbled queso fresco
- 1 lb. chicken breasts
- 2 tablespoons ghee grassfed butter or olive oil
- 1/4 yellow onion (finely chopped)
- 1.5 lb. tomatillos husked and rinsed
- 1 small poblano pepper (roasted then seeds and skin removed)
- 1/8 upghee grassfed butter or olive oil
- 1 cup shredded raw grassfed cheese (i prefer pepperjack
- 8-10 grain free tortillas
- 1/2 cup cashew sour cream
- Carbohydrate 44.110591612 g
- Cholesterol 290.2991168 mg
- Fat 156.984097705115 g
- Fiber 13.4050823742473 g
- Protein 101.975079273 g
- Saturated Fat 27.009416161821 g
- Serving Size 1 1 recipe (1278g)
- Sodium 7271.65708926557 mg
- Sugar 30.7055092377527 g
- Trans Fat 10.9858348424653 g
- Calories 1972 calories
Step-by-step
- Heat 2 tablespoons oil in a deep skillet.
- Sauté onions and garlic until soft.
- Add the chicken breasts seasoned with 1 teaspoon of salt, browning each piece on both sides.
- Set aside until sauce is finished.
- In a saucepan, combine the tomatillos and Serrano chilies with enough water to cover.
- Bring to a boil over medium-high heat, and cook for 15 minutes.
- Roast the Poblano chili under the broiler and turn until all sides are blackened.
- Remove from oven and place in a plastic bag for 15 minutes (the steam in the bag will help to remove the skin).
- Remove the chili from the bag and peel the skin off.
- Cut it in half, and remove all of the seeds.
- Place the chili in a food processor.
- Drain the tomatillos, garlic, and chilies and add to a food processor.
- Process until a smooth sauce forms.
- Heat the oil in the saucepan until smoking.
- Quickly add the tomatillo sauce, stirring constantly, until the sauce bubbles.
- Reduce the heat to low and cook until the sauce starts to thicken, about 5 minutes more.
- Add the 1 tablespoon salt.
- Add the chicken to the sauce and simmer for 45 minutes until it is cooked through.
- Remove chicken and shred on a cutting board.
- Remove 1 cup of the sauce and reserve on the side.
- Add the chicken back to the sauce and adjust seasonings to your liking.
- Leave on low while you assemble the enchiladas.
- Preheat oven to 350 degrees.
- Fill each tortilla with chicken mixture and a pinch of cheese.
- Roll up and carefully flip the roll over so the seam is down.
- Place into a greased casserole dish.
- Continue with the remaining tortillas, placing them close together in the dish.
- If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish.
- Top with the reserved sauce and remainder of the cheese.
- Bake the enchiladas for 15 minutes until all the cheese on top is melted.
- Serve immediately topped with cashew sour cream and a sprinkle of Queso Fresco.
My Unexpected Culinary Adventure: Chile Verde Chicken Enchiladas
As a busy businesswoman, juggling meetings, deadlines, and client calls, finding time for anything beyond grabbing a quick lunch is a challenge. However, last weekend, I decided to break free from my usual routine and dedicate some time to something I’d been neglecting – my love of cooking. The result? An unexpectedly delicious journey into the world of Chile Verde Chicken Enchiladas.
I’ve always appreciated good food, but my culinary skills were, let's say, limited. My go-to meals were usually quick, simple, and frankly, a bit boring. This time, I was determined to challenge myself. I stumbled upon this recipe online, and the vibrant colours and intriguing combination of flavours immediately captivated me. The thought of warm, cheesy enchiladas filled with tender chicken in a spicy, tangy sauce was too tempting to resist. Despite my initial apprehension about tackling such a seemingly complex dish, I decided to dive in headfirst.
The process was surprisingly therapeutic. Chopping vegetables, simmering sauces, and the satisfying aroma filling my kitchen brought a sense of calm I hadn't experienced in weeks. Each step, from roasting the poblano pepper to carefully assembling the enchiladas, felt like a small victory. There were moments of frustration, of course. The tomatillo sauce nearly boiled over once, and I momentarily panicked when I realized I’d forgotten a key ingredient. But these minor setbacks only added to the overall experience, teaching me patience and resourcefulness in the kitchen.
The final product was beyond my expectations. The enchiladas were rich, flavorful, and surprisingly easy to make, considering my initial concerns. The creamy cashew sour cream and the sprinkle of queso fresco added the perfect finishing touches, balancing the spice of the Chile Verde sauce beautifully. The texture was delightful – soft tortillas enveloping tender chicken and a subtly spicy, tangy sauce, all melted together under a blanket of warm cheese. It was a far cry from my usual work-day lunches!
This culinary adventure wasn’t just about creating a delicious meal; it was about rediscovering a passion, finding a moment of peace amidst the chaos of my professional life, and reminding myself that even amidst tight schedules and demanding work, there’s always time for a little bit of self-care and culinary exploration. And believe me, this recipe is well worth the effort. The vibrant flavors, the satisfying warmth, and the sheer deliciousness make this a dish I’ll be making again and again. It's become my new go-to comfort food, a testament to the power of stepping outside my comfort zone and embracing the unexpected.
I encourage you all, regardless of your culinary expertise, to try this recipe. Whether you're a seasoned chef or a complete beginner like I was, this recipe is approachable and rewarding. Don’t be afraid to experiment, to add your own personal touches, and to enjoy the process as much as the final result. You might be surprised at the culinary adventures you discover along the way.
Ingredients I Used (and Why):
Tomatillos: The star of the show! Their tartness perfectly balances the heat from the chilies, creating a wonderfully complex flavor profile. I prefer to roast mine slightly for a deeper, sweeter taste.
Poblano Peppers: These mild chilies add a smoky sweetness to the sauce without overpowering the other flavors. Make sure to remove the seeds for a less spicy dish.
Serrano Chilies: This is where the heat comes in! Just one Serrano chili is usually enough, but feel free to add more if you prefer things spicier.
Chicken Breasts: I used boneless, skinless chicken breasts for ease of cooking and shredding. You can use thighs as well for a richer flavor.
Cheese: I like to use a mix of pepper jack and queso fresco for a delightful blend of sharpness and creaminess. But any type of Mexican cheese will work great!
Cashew Sour Cream: A delicious and surprisingly easy vegan alternative to traditional sour cream, adding a delightful creamy topping to the enchiladas. It’s also a healthier option!
Tortillas: I used gluten-free corn tortillas because I prefer them, but you can use any kind you like.
Tips and Tricks for Success:
- Don't be afraid to adjust the seasoning: Taste the sauce as you go and adjust the salt and chili to your preference.
- Roast your vegetables: Roasting the poblano pepper and tomatillos brings out their natural sweetness and creates a more complex flavor.
- Use high-quality ingredients: The quality of your ingredients will significantly impact the taste of your enchiladas.
- Don’t overfill the tortillas: Overfilling can make them difficult to roll and may cause them to break during baking.
- Bake until golden brown: The enchiladas are done when the cheese is melted and bubbly, and the tortillas are slightly golden brown.
So, there you have it—my unexpected culinary adventure and a recipe that's now a staple in my busy week. Give it a try and let me know what you think! Happy cooking!
