Enchiladas Verdes

20 mins
Serves 20
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Directions

  1. 1Boil two chicken breasts with one tablespoon of salt, a small chunk of onion, and two garlic cloves. Remove any foam that rises, cover, and cook for about 20 to 25 minutes.
  2. 2Boil two chicken breasts with one tablespoon of salt, a small chunk of onion, and two garlic cloves. Remove any foam that rises, cover, and cook for about 20 to 25 minutes.
  3. 3Boil two chicken breasts with one tablespoon of salt, a small chunk of onion, and two garlic cloves. Remove any foam that rises, cover, and cook for about 20 to 25 minutes.
  4. 4Meanwhile, remove the stems and seeds of three poblano chiles and roast them along with eight small tomatillos and one serrano pepper.
  5. 5Meanwhile, remove the stems and seeds of three poblano chiles and roast them along with eight small tomatillos and one serrano pepper.
  6. 6Meanwhile, remove the stems and seeds of three poblano chiles and roast them along with eight small tomatillos and one serrano pepper.
  7. 7Move the poblanos to a bowl and let them sweat for about five to ten minutes so you can peel the skin.
  8. 8Move the poblanos to a bowl and let them sweat for about five to ten minutes so you can peel the skin.
  9. 9Move the poblanos to a bowl and let them sweat for about five to ten minutes so you can peel the skin.
  10. 10Shred the cooked chicken and season with two teaspoons of salt, lots of black pepper, one teaspoon of garlic powder, and another teaspoon of onion powder.
  11. 11Shred the cooked chicken and season with two teaspoons of salt, lots of black pepper, one teaspoon of garlic powder, and another teaspoon of onion powder.
  12. 12Shred the cooked chicken and season with two teaspoons of salt, lots of black pepper, one teaspoon of garlic powder, and another teaspoon of onion powder.
  13. 13Peel the skin off the poblanos and add them to a blender cup along with one bunch of cilantro, one tablespoon of consomé de pollo, half a block of cream cheese, one cup of Mexican crema, and the reserved chicken broth, onion, and garlic.
  14. 14Peel the skin off the poblanos and add them to a blender cup along with one bunch of cilantro, one tablespoon of consomé de pollo, half a block of cream cheese, one cup of Mexican crema, and the reserved chicken broth, onion, and garlic.
  15. 15Peel the skin off the poblanos and add them to a blender cup along with one bunch of cilantro, one tablespoon of consomé de pollo, half a block of cream cheese, one cup of Mexican crema, and the reserved chicken broth, onion, and garlic.
  16. 16Blend until smooth and set aside.
  17. 17Blend until smooth and set aside.
  18. 18Blend until smooth and set aside.
  19. 19In a hot pan, add a big drizzle of oil and let it heat up. Then start warming up the tortillas.
  20. 20In a hot pan, add a big drizzle of oil and let it heat up. Then start warming up the tortillas.
  21. 21In a hot pan, add a big drizzle of oil and let it heat up. Then start warming up the tortillas.
  22. 22Roll the enchiladas by folding and rolling the tortillas with the seasoned chicken.
  23. 23Roll the enchiladas by folding and rolling the tortillas with the seasoned chicken.
  24. 24Roll the enchiladas by folding and rolling the tortillas with the seasoned chicken.
  25. 25In a pan, add a teaspoon of butter and let it lightly brown. Add in the sauce; this will help thicken your sauce and also prevent your enchiladas from sticking to the bottom.
  26. 26In a pan, add a teaspoon of butter and let it lightly brown. Add in the sauce; this will help thicken your sauce and also prevent your enchiladas from sticking to the bottom.
  27. 27In a pan, add a teaspoon of butter and let it lightly brown. Add in the sauce; this will help thicken your sauce and also prevent your enchiladas from sticking to the bottom.
  28. 28Once it simmers, line the enchiladas in the pan, cover with more sauce, and top with Queso Oaxaca (or your favorite melting cheese).
  29. 29Once it simmers, line the enchiladas in the pan, cover with more sauce, and top with Queso Oaxaca (or your favorite melting cheese).
  30. 30Once it simmers, line the enchiladas in the pan, cover with more sauce, and top with Queso Oaxaca (or your favorite melting cheese).
  31. 31Continue to cook until the cheese melts.
  32. 32Continue to cook until the cheese melts.
  33. 33Continue to cook until the cheese melts.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 small chunk onion
  • 1 small chunk onion
  • 1 small chunk onion
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 3 poblano chiles
  • 3 poblano chiles
  • 3 poblano chiles
  • 8 tomatillos
  • 8 tomatillos
  • 8 tomatillos
  • 1 serrano chile
  • 1 serrano chile
  • 1 serrano chile
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 tablespoon consomé de pollo
  • 1 tablespoon consomé de pollo
  • 1 tablespoon consomé de pollo
  • 0.5 block cream cheese
  • 0.5 block cream cheese
  • 0.5 block cream cheese
  • 1 cup Mexican crema
  • 1 cup Mexican crema
  • 1 cup Mexican crema
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 20 tortillas
  • 20 tortillas
  • 20 tortillas
  • 1 big drizzle oil
  • 1 big drizzle oil
  • 1 big drizzle oil
  • 1 teaspoon butter
  • 1 teaspoon butter
  • 1 teaspoon butter
  • 1 cup Queso Oaxaca
  • 1 cup Queso Oaxaca
  • 1 cup Queso Oaxaca
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 2 teaspoons salt
  • 1 black pepper
  • 1 black pepper
  • 1 black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder

Equipment

potblenderfrying panbaking sheetwhisk