Enchiladas Verdes
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Onion (finely chopped)1 cup
Cilantro (minced fresh)1 tbsp
Lime Juice (fresh)1 tsp
Ground Cumin1 tsp
Salt1 tsp
Black Pepper450 g
Tomatillo (about 15)Directions:
1
Preheat oven to 400 degrees
2
To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl
3
Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray
4
Warm tortillas according to package directions
5
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up
6
Arrange enchiladas, seam sides down, crosswise in dish
7
Pour remaining salsa verde evenly over enchiladas
8
Cover and bake at 400 degrees for 10 minutes or until thoroughly heated
9
Serve with sour cream, and garnish with sliced jalapeno, if desired
10
To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters
11
Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat
12
Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender
13
Cool slightly
14
Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher
15
Place a large nonstick skillet over medium-high heat until hot
16
Add salsa verde; cook until reduced to 2 cups (about 1 minute)