Enchiladas Verdes Caseras Recipe

I’m obsessed with this recipe because the fresh, homemade tomatillo sauce gives these enchiladas an unforgettable tangy kick that hits just right. Plus, the gooey Monterey Jack cheese melting over savory chicken enchiladas is the ultimate comfort food experience, and let’s be real, what’s not to love about that?

Enchiladas Verdes Caseras are one of my favorite things to prepare. There’s just something about the combination of tomatillos and jalapeños that delivers a delightful, tangy heat that goes perfectly with shredded chicken.

Of course, the fresh cilantro and garlic I use in the sauce next elevate the flavor beyond all that’s normal in an enchilada. There’s a creaminess from the Monterey Jack cheese that I serve with them, and then there’s the lime.

Lime is important. Serve them with lime wedges, and there’s nothing more refreshing or comfortable.

Enchiladas Verdes Caseras Recipe Ingredients

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• Tomatillos: Rich in vitamin C, add tangy flavor, and provide antioxidants.
• Jalapeños: Spicy heat, source of capsaicin for metabolism boost and pain relief.
• Cilantro: Fresh herb, offers antioxidants, and detoxifying properties.
• Onion: Adds flavor depth, contains fiber, and promotes cardiovascular health.
• Garlic: Enhances savory taste, boosts immunity, and heart health support.
• Chicken: Lean protein, essential for muscle repair and development.
• Corn Tortillas: Gluten-free carb source, provides fiber, and are traditional.
• Monterey Jack Cheese: Creamy texture, protein source, and adds richness.

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Enchiladas Verdes Caseras Recipe Ingredient Quantities

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• 1 pound tomatillos, husked and rinsed
• 2 jalapeños, stems removed
• 1 cup fresh cilantro leaves and stems
• 1/2 cup white onion, chopped
• 2 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 cup chicken broth
• 2 cups cooked, shredded chicken
• 1/2 cup sour cream
• 12 corn tortillas
• 1 cup shredded Monterey Jack cheese
• Vegetable oil, for frying
• Lime wedges, for serving
• Chopped fresh cilantro, for garnish

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How to Make this Enchiladas Verdes Caseras Recipe

1. Set the oven to 375°F (190°C) to warm up.

2. In a saucepan, mix the tomatillos and jalapeños with as much water as needed to cover them. Bring to a boil, and then reduce to a simmer. Let the mixture simmer for about 10 minutes, or until the tomatillos have softened significantly.

3. Move the tomatillos and jalapeños to a blender. Include the cilantro, onion, garlic, cumin, and salt. Blend until smooth, adding chicken broth to achieve your desired consistency.

4. Warm a small quantity of vegetable oil in a frying pan. Briefly sauté each tortilla for around 30 seconds on both sides until they are flexible, then let them drain on a piece of paper towel.

5. In a bowl, mix the shredded chicken with half of the tomatillo sauce.

6. Each tortilla should be filled with the chicken mixture, then rolled and placed in a baking dish. Position the tortillas with the seam side down.

7. Ensure the enchiladas are well-coated with the remaining tomatillo sauce by pouring it over them.

8. Distribute sour cream uniformly across the enchiladas.

9. Bake in the oven for 20 to 25 minutes, or until Monterey Jack cheese on top is melted and bubbly.

10. Accompany the enchiladas with lime wedges and top them with finely chopped cilantro.

Enchiladas Verdes Caseras Recipe Equipment Needed

1. Oven
2. Saucepan
3. Blender
4. Frying pan
5. Paper towel
6. Bowl
7. Baking dish
8. Measuring cups and spoons
9. Wooden spoon or spatula
10. Knife for chopping
11. Cutting board

FAQ

• Q: Can I use a different type of cheese for the enchiladas?Q: Is it possible to substitute Monterey Jack?
  A: Yes, you can use cheddar or any mild melting cheese of your choice.
• Q: How can I make this dish spicier?More jalapeños or inclusion of a serrano pepper in the sauce amps up the heat.
• Q: Can I prepare the sauce in advance?A: Absolutely, the sauce can be prepared a day in advance and chilled. Just rewarm it slightly before you complete the enchiladas.
• Q: Can I use flour tortillas instead of corn tortillas?A: You can stick with traditional corn tortillas, or if you prefer, you can also use flour tortillas. Just know they may hold the sauce a little differently.
• Q: Is there a vegetarian option for the filling?You can substitute the chicken with mushrooms, beans, or roasted veggies if you want a vegetarian version.
• Q: How do I prevent the tortillas from tearing when rolling?A: To make the tortillas more pliable, fry them lightly in oil before assembly.
• Q: Can I freeze these enchiladas?A: Indeed, you can put together the enchiladas without baking them first. Just cover them tightly and freeze. Then, when you’re ready to eat, you can bake them straight from the freezer. Just add a little extra time if needed.

Enchiladas Verdes Caseras Recipe Substitutions and Variations

1 pound of tomatillos should be replaced with 1 can of green enchilada sauce (about 14 ounces).

The writing assistant will attempt to keep the same structure as the original, making rephrasings that are as close to the original as reasonable without duplicating the original text too closely.
If you want to replace 2 jalapeños, you could use 1-2 serrano peppers for more heat, or 1 green bell pepper if you want it milder.
1/2 cup chopped white onions can be replaced with 1/2 cup chopped yellow onions.
Substitute 1/2 cup vegetable broth for 1/2 cup chicken broth.
One cup of shredded mozzarella cheese can be used in place of one cup of shredded Monterey Jack cheese.

Pro Tips

– Roast the tomatillos and jalapeños in the oven or on a grill until they develop charred spots before boiling. This will enhance their flavor, adding a smoky depth to the sauce.
– For an extra layer of flavor, lightly caramelize the onion and garlic in a pan before blending them into the sauce. This step brings out their sweetness and can make the sauce more complex.
– Consider adding a splash of lime juice to the tomatillo sauce when blending to brighten up the flavors and add some acidity, which complements the richness of the dish.
– Don’t just sauté the tortillas for flexibility; lightly toasting them can add a pleasing texture and flavor to the enchiladas, preventing them from becoming too soggy.
– If you have time, marinate the shredded chicken with some lime juice, cumin, and a pinch of salt and pepper before mixing it with the tomatillo sauce. This step will infuse the chicken with added flavor.