How To Make Chicken Enchiladas Suizas with Verde Sauce


World Cuisine Today Magazine www.worldcuisinetodaymagazine.com

Are you ready for something new and exciting to use your green Tomatoes or Tomatillos from the garden this Fall? Try our heirloom Chicken Enchilada Verde recipe from World Cuisine Today Magazine! If you are a Vegetarian, you may fill them with Chihuahua cheese, Guacamole, a Vegetarian Chorizo or Refried Beans. For this recipe we will be using Shredded Chicken Tinga. Celebrate the recent Mexican Independence Day with your friends and serve this authentic dish! For more authentic recipe favorites from around the world visit: www.worldcuisinetodaymagazine.com. Enjoy!

Enchiladas Suizas with Verde (Green Tomatillo) Sauce


Ingredients


Three pounds dark meat chicken pieces

One large stack of prepared corn Tortilla flat breads

Four cups water and four cups Chicken broth

Two White Onions minced

Two Tablespoons Mexican Oregano

Six minced Garlic cloves

One large Banana pepper or three Serrano peppers or two Jalapenos

Two smoked jarred Chipotle peppers

Six cups shredded Chihuahua or Jack cheese

One cup Mexican sour crème (crema)

One pound fresh Tomatillos or one 28 oz can Green Tomatillos blended smooth

One cup Corn oil

One Tablespooon Kosher salt

Two Tablespoons sweet Paprika

One Tablespoon ground Cardamom

Four to Six Ounces Smoked Chipotle Peppers in Red Sauce chopped

Method

1) Preheat oven to 375 degrees Fahrenheit. Grease a 9 by 13 inch pan with some light corn oil and set to the side.

2) In a large Dutch oven or soup pot heat the oil. Rinse and pat dry the chicken pieces. Sprinkle with the Salt, sweet Paprika, Cardamom and Oregano. Fry on all sides for fifteen minutes. Place the chicken in the water and broth with one chopped Onion and two cloves of minced Garlic. Bring to a boil, and simmer on low for one hour and fifteen minutes.

3) Lightly grease a sheet pan with oil and husk the fresh Tomatillos washing thoroughly. Drizzle with the: Oil, Salt, Pepper, Garlic and Oregano. Roast the Tomatillos for fifteen minutes, at 375 F.

4) Shred the chicken and place in a non reactive bowl. Strain the broth and add both back to the pot.

5) Add in the remaining onion and garlic minced, the minced Banana or Serrano peppers, two Smoked Chipotle peppers in sauce chopped, and a quarter cup the sauce surrounding the Chipotles.

6) In a blender place the Tomatillos and a cup of the broth. Blend until smooth. Season with Salt, Pepper and Oregano to taste.

7) Shred the Chihuahua cheese, and mix 2/3 or a cup cheese with the chicken mixture. Adjust seasoning to taste.

8) Mix half of the Tomatillo sauce mixture with the Chicken, and reserve second half of the sauce.

9) Grease your 9 by 13 pan and place half a cup of the Tomatillo sauce on the bottom of the pan.

10) Fry your tortillas at least one minute per side in some hot oil. Place each on a plate and put three tablespoons of the chicken, sauce, cheese mixture in each. Fold the top and bottom in, and the sides over the middle to form a rectangle. Place seam side down in greased pan. Pour the remaining Tomatillo sauce over the top. Sprinkle the second half of the cheese over the top. Bake for one hour fifteen minutes at the reduced heat of 350 F.

Serve with Mexican style rice, simmered Black or Pinto beans, and Salad.

Garnish with Sour Cream and Cilantro or Flat Leaf Parsley

September 12, 2022

www.worldcuisinetodaymagazine.com

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