Enchiladas verdes

enchiladas_verdes

Enchiladas verdes, translated as green enchiladas, is a classic Mexican dish that combines the vibrant flavors of tomatillos, chilies, and spices to make a delicious and satisfying meal. The dish is traditionally made with corn tortillas, filled with shredded meat or cheese, rolled up and smothered with a green sauce made with tomatillos, jalapeños, onions, and garlic, and then baked until hot and bubbly.

The beauty of this dish lies in its simplicity and versatility. You can adapt the recipe to suit your taste preferences, allowing you to create a dish that is as mild or as spicy as you like. Enchiladas verdes can be made with chicken or beef, or you can keep it vegetarian by using beans or cheese as the filling. The filling options are endless, and you can even use leftover meat or vegetables to make a quick and easy meal.

The origins of the dish are unclear, but it is believed to have originated in the central region of Mexico, where tomatillos and chili peppers are commonly found. It is a popular dish in Mexican cuisine, and it is often served at family gatherings, holidays, and celebrations.

The tomatillo, which is the main ingredient in the green sauce for enchiladas verdes, is a small, green, tomato-like fruit that is native to Mexico. The tomatillo has a tangy, slightly sweet flavor that pairs well with the heat of the jalapeño and the earthy spices such as cumin. The sauce is made by roasting the tomatillos, jalapeño peppers, onion, and garlic until they are charred and aromatic, and then blending them together with cilantro to create a smooth, tangy sauce that is perfect for smothering over enchiladas.

The corn tortillas are essential for enchiladas verdes, and they provide a perfect vehicle for holding the filling and sauce. Corn tortillas are made from masa, a dough made from nixtamalized corn, which is soaked in lime water to remove the hull and create a softer texture. The masa is then pressed into thin discs and cooked on a griddle or dry skillet until they are slightly charred.

The filling for enchiladas verdes can be made with a variety of ingredients, but chicken or beef are the most common options. Shredded chicken is an excellent option for those looking for a healthier, lighter filling, as it is lean and packed with protein. Beef is a heartier option that adds a rich, meaty flavor to the dish. You can also use beans, cheese, or vegetables for a vegetarian option.

Once the filling and sauce are prepared, assembly is simple. First, dip each tortilla in the green sauce and place a small amount of filling in the center. Then, roll the tortilla up and place it seam-side down in a baking dish. Once all of the enchiladas are assembled, pour the remaining green sauce over the top, and sprinkle with cheese. Bake at 350°F for about 15 minutes or until the cheese is melted and bubbly.

Enchiladas verdes are a delicious and satisfying dish that will transport your taste buds to Mexico. The combination of tangy tomatillos, spicy jalapeños, and earthy spices make this dish a favorite in Mexican cuisine. So go ahead and bring a taste of Mexico to your kitchen with this easy and delicious recipe for enchiladas verdes.

Ingredients:

  • 12 corn tortillas
  • 2 cups of shredded cooked chicken
  • 1 cup of shredded Monterrey Jack or Cheddar cheese
  • 1 cup of chicken broth
  • 1 cup of salsa verde
  • 1/4 cup of vegetable oil
  • 1/4 cup of chopped fresh cilantro
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 350°F.
  2. In a skillet, heat the vegetable oil over medium heat.
  3. Briefly fry each corn tortilla for 15-20 seconds on each side, until softened.
  4. Using tongs, transfer the tortillas to a plate lined with paper towels to drain.
  5. In a medium bowl, mix together the chicken, 1/2 cup of salsa verde, and 1/2 cup of shredded cheese.
  6. Spread a spoonful of the chicken mixture down the center of each tortilla and roll it up.
  7. Place the rolled tortillas seam side down in a greased 9x13 baking dish.
  8. Pour the remaining salsa verde and chicken broth over the top of the enchiladas.
  9. Sprinkle the remaining cheese on top of the enchiladas.
  10. Cover with aluminum foil and bake for 20 minutes.
  11. Remove the foil and continue baking for another 10-15 minutes, until the cheese is melted and bubbly.
  12. Garnish with chopped cilantro before serving. Enjoy!