Chicken Enchiladas Verde

Tags

chicken, enchilada, food, gluten free, main dish, Mexican, verde

More Mexican deliciousness. I could eat this every day. Even with the cheese and the fried tortillas, you have to admit this is healthier than the cheese dip drowned chimichanga at your local Mexican restaurant. Don’t get me wrong- I go to those places. I order something like fajitas. I like to taste my food, not heavily processed fake cheese.

Chicken Enchilada Verde

• One batch of salsa verde
• Vegetable oil
• 10 corn tortillas
• 2 small chicken breasts, oven roasted and cooled
• 2 poblano peppers, seeds removed and charred under the broiler
• 1 onion, thickly sliced and charred under the broiler
• 1 to 2 cups of cheese

Preheat the oven to 350 degrees. Shred the chicken, slice the peppers, and separate the rings of the onions.  Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Divide the chicken, peppers, and onions evenly among the tortillas and roll up each like a cigar. Place into a 8×8 inch glass dish and bake for 10 minutes. Remove from oven and top with the salsa verde and cheese. Bake for another 10 to 15 minutes or until cheese is beginning to brown. Serves 3 to 4.

Salsa Verde

Tags

cilantro, gluten free, Mexican, salsa, tomatillos, vegetarian, verde

When there are no fresh tomatoes available, I prefer this salsa verde. It is quick, fresh, and flavorful. No reason to buy that bottled crap. And just in time for tomorrow’s big game. (Tomorrow’s recipe is Chicken Enchilada Verde. MMM!!)

Salsa Verde

• 10 small tomatillos, husked and rinsed
• 1/2 medium white onion
• 2 serrano or jalapeno chiles
• 2 cloves garlic
• 1/4 cup fresh cilantro leaves, loosely packed
• Salt and freshly ground black pepper

In a pot of boiling water, add the tomatillos, onion, and peppers. Boil until the tomatillos turn olive green. Drain and add the combo to a blender or food processor. (If you don’t want the verde spicy, remove the seeds and membrane from the peppers before blending.) Add the garlic and cilantro. Blitz until smooth. Taste and adjust seasoning. If it is too tart, add a bit of sugar. Use with chicken enchilada verde or serve with tortilla chips.

Enchilada Verde and Mexican Rice

Tags

Dinner, Mexican, rice, Supper, tomatillo, verde

I often get inspiration from one of my favorite websites- allrecipes.com. You really should check it out. It is free and easy to use. These recipes today are easier versions of what I found on their site. Let me know what you think!

Enchilada Verde

• 2 chicken breasts
• 2 cups of chicken broth
• 1/4 white onion
• 1 clove garlic
• 2 teaspoons salt
• 1 pound fresh tomatillos (the smaller the better), husks removed and washed
• 3 serrano peppers, with seeds and membranes removed
• 1/4 white onion, chopped
• 1 clove garlic
• 1 pinch salt
• 12 corn tortillas
• 1/4 cup vegetable oil
• 1 cup mozzarella cheese, grated
• 1/2 white onion, chopped
• fresh cilantro, chopped

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Boil for 20 minutes or until chicken is cooked through. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. Place tomatillos and serrano chiles in a pot with enough water to cover them. Bring to boil and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles. Place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in 1/2 cup of the reserved chicken broth. Blend all ingredients until they are completely pureed. (My blender is small so I had to do this part in two batches). Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards. Place on plates, 3 per person. Fill or top tortillas with shredded chicken, then the warm green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. Serves 4.

Mexican Rice 

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup fire-roasted crushed tomatoes
• 1 1/2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Serves 4.