Today’s post features the fourth recipe in a series of recipes I have been cooking up from the latest Allrecipes magazine; Our All-Time Top Rated 5-Star Recipes.
Today we will determine if GEMS, Enchiladas Verdes recipe, featured on pages 29 and 33, is truly deserving of its top, “must have Mexican” food rating. It’s designated as on of Mexico’s best regional specialities earning 5-star raves from cooks across Mexico and from all around the world. Can it really stand up to some of my tried and true all time favorite Mexican recipes? Keep reading to find out…
I decided to give this particular recipe a try because the ingredients for the verde sauce are very similar to one of MY ALL TIME FAVORITE Mexican recipes, Joanna’s Authentic Mexican Pork Chile Verde. It calls for chicken instead of the more traditional pork that is most common in Chile verde recipes.
I live with two cheese loving fools. I can not lie, I have to include myself as a fellow cheese loving fool in our family…LOL. If a recipe calls for one cup of cheese I use the amount as a suggested starting point. Surely they mean two cups…right?
The original recipe for these Enchiladas Verdes does not include Jack cheese in the list of ingredients, except for topping the enchiladas with crumbled Cotija cheese. I knew right off the bat that this meal would be a flop with my guys without a gooey, melty cheese topping. I made an executive decision to add Jack cheese to the recipe. If you are a cheese loving fool like we are, add the cheese. If you are not a cheese loving fool? Leave out the cheese. You know best what your family enjoys most. To cheese or not to cheese…I leave it totally up to you.
Tasty cheese options: Monterey Jack, Pepper Jack, Mozzarella…if you decide to add cheese, any white cheese that melts well will work with this recipe.
Prepare Sauce & Filling:
Cover a large griddle with foil and preheat over medium high heat.
Remove paper husks from tomatillos.
Rinse tomatillos and jalapeño peppers with water.
Arrange tomatillos, pepper and garlic on the griddle.
Cook until vegetables are toasted and blackened, turning them often as they cook. About 5 minutes for the garlic, 10 minutes for the pepper and 20 minutes for the tomatillos.
Transfer the roasted vegetables to a bowl and allow them to cool for about 20 minutes.
Place ¾ cup water, the roasted tomatillos, roasted pepper, and roasted garlic clove, along with any accumulated juices, into a blender.
Process until you have a smooth sauce.
Pour the sauce into a large saucepan and bring the sauce to a boil over medium high heat.
Once the mixture is simmering, add the chicken bouillon and stir to combine.
Reduce heat to low and simmer the sauce for about 10-15 minutes or until the sauce thickens slightly.
While the sauce simmers on the stove, heat about ¼ inch of vegetable oil in a skillet over medium high heat.
When oil is hot, fry each corn tortilla in the oil for about 5-10 seconds per side. Do not overcook tortillas; tortillas should be soft not hard or crispy.
Good to know: Briefly frying the corn tortillas will soften them, making them less brittle and more pliable. It will make it much easier to roll the enchiladas and prevent them from tearing as you roll them up.
Drain tortillas on a paper towel lined plate and keep them warm.
Remove 1½ cups of the sauce from the saucepan and place it in a shallow dish.
Add cooked shredded chicken to the sauce remaining in the saucepan and cook until heated through, about 5 minutes.
Assemble Enchiladas:
Preheat oven to 350°F.
Spray a 7×11 inch oven safe casserole dish with non stick cooking spray or coat with a little vegetable oil. Set aside.
Dip fried corn tortillas in the reserved sauce to coat them completely.
Place about a ¼ cup of the chicken mixture in the center of each corn tortilla.
Add some shredded Cotija cheese.
Add a small handful of Jack cheese (optional).
Roll up the tortilla to enclose filling and place seam side down in prepared casserole dish. Repeat until all the tortillas are filled and rolled.
Top enchiladas with any remaining sauce.
For Authentic Enchiladas Verdes: Enchiladas are ready to serve if not adding cheese. Top enchiladas with shredded lettuce, Cilantro leaves, crumbled Cotija cheese and drizzle with Crema Fresca to serve.
Top with shredded Cotija cheese.
Top with a layer of Jack cheese (optional).
Heat & Serve Enchiladas:
Bake for 20-30 minutes or until enchiladas are heated through and the cheese is melted and bubbly.
Remove enchiladas from oven and top them with Crema Fresca, shredded Cotija cheese and Cilantro to serve.
So what’s the verdict? According to the Allrecipes.com website the recipe has received hundreds of positive reviews. But where the rubber really meets the road is how it tastes. We all know, even if it’s easy to make, if nobody likes it, it’s never going to make an appearance on your table for a second time, right? In our humble opinion…does it warrant the designation of a top rated must have Mexican recipe?
- Teenager…loved it! 4.5 stars
- Hubs…loved it! 4.5 stars
- I loved it! 4.5 stars
Overall an outstanding recipe that earned three thumbs up!!! I can honestly say that this meal will definitely be making an appearance at the table again! A mild sauce even though I used two Jalapeño peppers, seeds and all. The green sauce complimented the chicken and the Crema Fresca added even more creaminess. This was a very tasty meal that we really enjoyed!
If you are a fan of mild Mexican dishes, give this one a try, it won’t disappoint!
WINNER-WINNER-CHICKEN-DINNER!!
Enchiladas Verdes
Equipment
- griddle or cast iron skillet
Ingredients
- 2¼ lbs tomatillos, husks removed
- 1 Serrano or Jalapeño pepper
- 1 clove garlic
- ¾ cup water
- 1 tsp chicken bouillon granules
- vegetable oil, for frying
- 3 cups shredded cooked chicken
- ½ cup Cilantro leaves
- ½ cup Mexican crema fresca
- ⅔ cup Cotija cheese, crumbled
- 1 cup shredded Jack cheese, optional
Instructions
Prepare Sauce & Filling:
- Cover a large griddle with foil and preheat over medium high heat.
- Arrange tomatillos, pepper and garlic on the griddle.
- Cook until vegetables are toasted and blackened, turning them often as they cook. About 5 minutes for the garlic, 10 minutes for the peppers and 20 minutes for the tomatillos.
- Transfer to a bowl and allow vegetables to cool for about 20 minutes.
- Place ¾ cup water, roasted tomatillos, roasted pepper, and roasted garlic, along with any accumulated juices, and in a blender.
- Process until smooth.
- Pour the sauce into a large saucepan and bring sauce to a boil over medium high heat.
- Once the mixture is simmering, add the chicken bouillon and stir to combine.
- Reduce heat to low and simmer sauce for about 10 minutes or until the sauce thickens slightly.
- While the sauce simmers, heat about ¼ inch of vegetable oil in a skillet over medium high heat.
- When oil is hot, fry corn tortillas in the oil for about 5-10 seconds per side. Do not overcook tortillas; tortillas should be soft not crispy.
- Drain tortillas on a paper towel lined plate and keep them warm.
- Remove 1½ cups of the sauce from saucepan and place it in a shallow dish.
- Add cooked shredded chicken to the sauce remaining in the saucepan and cook until heated through, about 5 minutes.
Assemble Enchiladas:
- Preheat oven to 350°F.
- Spray a 7×11 inch oven safe casserole dish with non stick cooking spray. Set aside.
- Dip fried corn tortillas in the reserved sauce to coat them completely.
- Place about a ¼ cup of the chicken mixture in the center of each corn tortilla.
- Add some shredded Cotija cheese and Jack cheese. Roll up tortillas to enclose filling and place seam side down in prepared casserole dish.
- Repeat until all the tortillas are filled and rolled.
- Drizzle enchiladas with any remaining sauce and top with shredded Cotija and Jack cheese.
Heat & Serve Enchiladas:
- Bake for 20-30 minutes or until enchiladas are heated through and the cheese is melted hot and bubbly.
- Remove enchiladas from the oven and top them with Crema Fresca, a sprinkle of Cotija cheese, and Cilantro leaves to serve.
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