• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Enchiladas de Pollo Verde aka Green Chicken Enchiladas

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,455
4,790
Joined Oct 17, 2016
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

 
Last edited:

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,406
2,829
Joined May 12, 2011
Looks good and thanks for the recipe. Saw the XD and looks like a Kahr, good taste an nice toys...JJ
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
43,916
5,816
Joined Jun 22, 2009
That's a great looking meal you put together there!

Everything looks delicious!

Point!

Al
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,456
3,088
Joined Oct 4, 2012
Looks tasty, but boiled chicken!!! Mucho Grande better with smoked shredded chicken!
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,455
4,790
Joined Oct 17, 2016
Yes, you could do smoked, but believe it or not, grilled carries the flavor over better in an enchilada sauce.
Smoked gets hidden in the sauce, believe me, been there.

This is actually more authentic, as in reality a whole bird would be tossed in a well spiced pot to boil for shredding.
Which l some times do if I don't have a bag of breasts in the freezer.

Tasty grilled/smoked birds should and would go straight on tacos like my grilled thighs did.
Why hide that flavor?

And this is a time saver for a labor intensive entree.
No bones, gristle or skin to mess with.

Just my $0.02 YMMV
 
Last edited:

tjdcorona

Meat Mopper
240
29
Joined Jul 5, 2015
I am making these today - first recipe I came to, and it looks perfect!
I have 6 breasts I didnt cook yesterday for laborday meal with family. Theyre in smoker with mesquite wood. I see waht you said about the smoked meat below, BUT - this is a smoking meat forum, and I need that smoker going 24-7 !!
 

idahopz

Smoking Fanatic
818
294
Joined Nov 9, 2015
My goodness, that looks perfect! Mexican is my all-time favorite food.
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,455
4,790
Joined Oct 17, 2016
I am making these today - first recipe I came to, and it looks perfect!
I have 6 breasts I didnt cook yesterday for laborday meal with family. Theyre in smoker with mesquite wood. I see waht you said about the smoked meat below, BUT - this is a smoking meat forum, and I need that smoker going 24-7 !!
Al'right, I hope you like them, they're delicious.
That mesquite should shine through.
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.