Ingredients with Measurements:
- 12 corn tortillas
- 2 cups of cooked shredded chicken
- 1 cup of crumbled queso fresco
- 1/2 cup of chopped white onion
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of vegetable oil
For the Mole Verde:
- 1 pound of tomatillos, husked and rinsed
- 2 poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 1/2 cup of chopped white onion
- 2 garlic cloves, minced
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chicken broth
- 1/4 cup of vegetable oil
- 1 teaspoon of salt
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of ground black pepper
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. To make the mole verde, place the tomatillos, poblano peppers, jalapeño pepper, onion, garlic, cilantro, chicken broth, vegetable oil, salt, cumin, oregano, and black pepper in a blender or food processor. Blend until smooth.
3. Heat the mole verde in a large saucepan over medium heat until it comes to a simmer. Reduce the heat to low and let it simmer for 10 minutes.
4. In a separate skillet, heat the vegetable oil over medium heat. Dip each tortilla in the mole verde and then place it in the skillet. Cook for about 30 seconds on each side until softened.
5. Place the cooked tortillas on a plate and fill each one with shredded chicken, crumbled queso fresco, chopped onion, and cilantro.
6. Roll up the tortillas and place them seam-side down in a baking dish.
7. Pour the remaining mole verde over the enchiladas and sprinkle with additional queso fresco.
8. Bake in the preheated oven for 15-20 minutes until heated through and the cheese is melted.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 28g
- Protein: 22g
- Fiber: 5g
- Sodium: 720mg
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of queso fresco.
- If you don't have tomatillos, you can use green tomatoes instead.
Variations:
- You can add cooked black beans or roasted vegetables to the filling for a vegetarian option.
- You can also use leftover turkey instead of chicken.
Tips and tricks:
- To make the tortillas easier to roll, you can heat them in the microwave for a few seconds before dipping them in the mole verde.
- If the mole verde is too thick, you can add more chicken broth to thin it out.
Storage instructions:
- Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the enchiladas, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the enchiladas on a platter and garnish with chopped cilantro and sliced jalapeño peppers.
Garnishes:
- Chopped cilantro, sliced jalapeño peppers, and sour cream.
Pairings:
- Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice and refried beans.
Troubleshooting advice:
- If the mole verde is too thick, you can add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Mole verde is a traditional Mexican sauce made with tomatillos, peppers, and spices.
Flavor profiles:
- The mole verde is tangy and slightly spicy, while the enchiladas are savory and cheesy.
Serving suggestions:
- Serve the enchiladas hot with a side of Mexican rice and refried beans.
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Region: Mexican