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Green Mexican enchiladas (enchiladas verdes)

November 1, 2017 by Sophie Llewellyn Smith Leave a Comment

Enchiladas are probably one of the most famous dishes in Mexico. They are made out of corn tortillas, filled with chicken and with a sauce on top. We Mexicans are known for spicy food but don’t be afraid! These enchiladas have just the right spiciness in them. Get a taste of Mexico with this super easy dish. PROVECHO!

Green Mexican enchiladas
Green Mexican enchiladas (enchiladas verdes)
Print Recipe
  • CourseMain courses
  • CuisineMexican
Servings
4 servings
Servings
4 servings
Green Mexican enchiladas
Green Mexican enchiladas (enchiladas verdes)
Print Recipe
  • CourseMain courses
  • CuisineMexican
Servings
4 servings
Servings
4 servings
Ingredients
For the enchiladas
  • 1 chicken breast
  • 12 tortillas
  • vegetable oil
For the sauce
  • 10 tomatillos green
  • 1/2 onion small (1/4 sliced for serving)
  • 1/4 clove garlic
  • 1 green chilli small
  • 1/2 cup chicken stock
  • salt
  • pepper
For serving
  • sour cream
  • grated cheese (white cheese)
Servings: servings
Instructions
  1. Boil the chicken breast in enough water just to cover it.
  2. When the chicken breast is cooked and cooled, shred it and put it aside. Keep ½ cup of the chicken stock.
  3. In another cooking pot, boil the green tomatillos with half of the onion and the garlic.
  4. Once the tomatillos are soft, put them in a blender along with the onion, the garlic, the green chilli and the chicken stock. Blend until mixed.
  5. Pour the blended sauce into a skillet, season it with salt and pepper and let it cook over medium heat for 2 min.
  6. In another skillet, warm some oil over low heat.
  7. Once the oil is warm enough, dip each tortilla just enough to make them soft.
  8. After that, dip each tortilla again in the skillet with the green sauce until they are fully coated.
  9. Fill each tortilla with the shredded chicken breast and fold them in half.
  10. Serve the enchiladas and pour the rest of the sauce on top with a little bit of sour cream, sliced onion and grated cheese. Enjoy!
Recipe Notes

Note: You can use cheddar or manchego cheese and melt them in the oven for a ‘au gratin’ touch.

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Contributor

Sofia Mulia
Translator of English, French, Italian and Catalan into Spanish.

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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American Azeri French Irish Italian Mexican Syrian

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all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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