I bring you an entree that is a specialty of mine.
These have garnered me many accolades over the years and even a marriage proposal from a pretty Senorita.
She said, "OMG, these are better than my Mother's... If you're not married, I'll take you!"
Plate these with my frijoes & arroz and you've a meal fit for a King.
Enchiladas de Pollo Verde aka Green Chicken Enchiladas
4-5 lbs boneless/skinless shredded chicken.
(today I cheated with some shredded chicken I already had in the freezer, it had corn & black beans in it)
1 large onion diced
3 large chile Jalapeno minced
1 bundle Cilantro
(use just the leafy greens & tender stems, and chop finely)
1 large Green Bell pepper
1 large Red Bell pepper
1 heaping tsp minced garlic
1 heaping tbs salt
1heaping tsp ground Cumin
4 16oz jars of Herdez brand Salsa Verde
(or make it fresh yourself, if you can find the tomatillos)
1 15oz Crema Fresca
this a thick cream, you can substitute, 'heavy cream' or 'cream for whipping'
1 large bag of good Tortillas de Maiz
(thats corn tortillas for you gringos)
1 large round of Mexican crumbling cheese, Cotija, Anejo or Fresca.
1 lb bag of Mexican melting cheese
(shredded Chihuahua cheese)
Pour three of the Salsa Verdes into a large mixing bowl, add the Crema Fresca and mix.
In a large/deep skillet or stock pot, place your shredded chicken, diced onions & bell peppers, minced chiles, garlic,spices and approx 1 cup chopped cilantro.
Add one cup of the Salsa/Crema mix per pound of chicken.
Low simmer for a half hour, then let cool.
Add the third jar of Salsa Verde to the sauce and save it to coat pans & top enchiladas.
This gives the sauce more tang than the chicken, so you have distinct flavors.
Heat a inch of oil on medium and very lightly cook the tortillas to soften them, and set aside.
Take 2-3 large 4qt casserole dishes and cover bottoms with thin layer of sauce.
Take a tortilla in hand and fill with enough chicken to just allow you to fold it closed, place fold down in pan.
Repeat, keeping them snug together.
When done rolling and filling dishes, pour a generous lines of sauce over the middle of the rows.
Then generously cover with shredded cheese, and likewise with the crumbled cheese.
Cook covered at 350° for 45 minutes, then finish under broiler on high to get some color on the cheese.
Money Shot
These have garnered me many accolades over the years and even a marriage proposal from a pretty Senorita.
She said, "OMG, these are better than my Mother's... If you're not married, I'll take you!"
Plate these with my frijoes & arroz and you've a meal fit for a King.
Enchiladas de Pollo Verde aka Green Chicken Enchiladas
4-5 lbs boneless/skinless shredded chicken.
(today I cheated with some shredded chicken I already had in the freezer, it had corn & black beans in it)
1 large onion diced
3 large chile Jalapeno minced
1 bundle Cilantro
(use just the leafy greens & tender stems, and chop finely)
1 large Green Bell pepper
1 large Red Bell pepper
1 heaping tsp minced garlic
1 heaping tbs salt
1heaping tsp ground Cumin
4 16oz jars of Herdez brand Salsa Verde
(or make it fresh yourself, if you can find the tomatillos)
1 15oz Crema Fresca
this a thick cream, you can substitute, 'heavy cream' or 'cream for whipping'
1 large bag of good Tortillas de Maiz
(thats corn tortillas for you gringos)
1 large round of Mexican crumbling cheese, Cotija, Anejo or Fresca.
1 lb bag of Mexican melting cheese
(shredded Chihuahua cheese)
Pour three of the Salsa Verdes into a large mixing bowl, add the Crema Fresca and mix.
In a large/deep skillet or stock pot, place your shredded chicken, diced onions & bell peppers, minced chiles, garlic,spices and approx 1 cup chopped cilantro.
Add one cup of the Salsa/Crema mix per pound of chicken.
Low simmer for a half hour, then let cool.
Add the third jar of Salsa Verde to the sauce and save it to coat pans & top enchiladas.
This gives the sauce more tang than the chicken, so you have distinct flavors.
Heat a inch of oil on medium and very lightly cook the tortillas to soften them, and set aside.
Take 2-3 large 4qt casserole dishes and cover bottoms with thin layer of sauce.
Take a tortilla in hand and fill with enough chicken to just allow you to fold it closed, place fold down in pan.
Repeat, keeping them snug together.
When done rolling and filling dishes, pour a generous lines of sauce over the middle of the rows.
Then generously cover with shredded cheese, and likewise with the crumbled cheese.
Cook covered at 350° for 45 minutes, then finish under broiler on high to get some color on the cheese.
Money Shot
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