These enchiladas are addictive. You can straight up eat the filling by itself if there's too much left over (I have). But I can't claim credit for the recipe. It's my girlfriend's, adapted from a family recipe and gleaned from years of growing up in San Antonio. She says there are four central things that will make your enchiladas a success: using thigh meat, fresh ground cumin, frying and dousing the tortillas in tomatillo salsa before rolling them up, and lastly, having the right accoutrements.
Don't mess with her accoutrements, man: thinly-sliced radishes, lime wedges, pickled jalapeño, cilantro, and Mexican cheese. Refried beans and guacamole make a nice added touch, but if you're just trying to get the essentials right, well then, here you go.
Just in time for Cinco de Mayo!!! I think that you will agree that this is as good as any memorable version of chicken enchiladas verdes that you will find served at your favorite Mexican restaurant...a little effort, but well worth all the praise you'll be receiving!!! Fresh poblano chiles and tomatillos make all the difference.
Find recipes for Enchiladas Verdes and other Course recipes. Get all the best recipes at . Recipe directions: In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside.
My whole family loves Mexican food and a favorite dish is enchiladas verde from the restaurant. I began experimenting with a sauce to make enchiladas but discovered rolling corn tortillas was messy and they often broke apart. So instead of rolling individual enchiladas I began layering tortillas and filling in a casserole dish. This is now a weekly meal for my family!
Ingredients: 3 pounds bone-in, skin-on chicken breast halves or whole rotisserie chicken, shredded Coarse salt and ground pepper 5 garlic cloves, unpeeled 2 jars (16 ounces each) medium green salsa ¾ cup heavy cream 12 corn tortillas (6-inch) 12 ...