How to prepare green enchiladas, in 5 steps

Enchiladas are a very typical Mexican dish that as its name says it is for enchilarte! In a plate of green enchiladas we find two of the many basic ingredients of Mexican gastronomy: corn tortilla and chili.

There is a wide variety of enchilada recipes. Perhaps the most typical in Mexico City are green enchiladas . They are easy to prepare and are for everyday consumption. Each ingredient requires attention in its preparation, because it is an essential part of the dish, to achieve a delicious combination together.

How to prepare some green enchiladas

Green tomatoes, chicken, green chili and corn tortilla are the basis of this recipe . However, you can put your personal touch to create a unique recipe, because enchiladas have as many variety of forms as there are regions of the country.

This recipe for green enchiladas is to share with 4 people.

1. The ingredients

To prepare green enchiladas, you will need these ingredients .

  • ½ kg of chicken breast
  • ½ onion
  • 2 mountain chiles
  • 7 green tomatoes
  • 1 clove garlic
  • 1 cilantro branch
  • 1 lettuce cut in julienne
  • 1 fresh cheese
  • 16 tortillas
  • Oil
  • Salt
  • Cream

2. The chicken

The chicken breast should be cooked with onion and salt . Once cooked, let it cool to finely crumble. The broth that results from this cooking will be used later for the caldillo of the green enchiladas.

3. The caldillo

To make the stew you have to cook the tomatoes and serrano peppers in boiling water. When they are already soft, you have to liquefy the tomatoes and chilies along with the clove of garlic and cilantro , and you will have to add salt to taste.

It is recommended that to liquefy, the water be substituted for the chicken broth. It must be in little quantity so that the caldillo of our green enchiladas is somewhat thick.

This stew is added to a pan with very hot oil and left to boil for a few minutes before the next step of preparing the green enchiladas.

4. The tortillas

Normally 4 tortillas per person are served on the plate, so for this recipe 16 tortillas are required. It is convenient that they are freshly made and preferably hot so that they are soft.

You have to put oil in a pan, enough to cover the tortilla and let it heat up. Once it is hot enough, put the tortillas in the oil.

The secret to preparing the enchiladas is that the tortillas are only “passed” by the hot oil , that is, they should not be left there for a long time because the tortillas should not be crunchy.

Once they come out of the oil they are folded to start preparing the dish.

5. Mount the plate

The tortillas should be sunk in the chili and green tomato sauce . Later they are filled with the shredded chicken and folded. It is garnished with julienne lettuce, cream and grated fresh cheese sprinkled on the whole dish.

And these delicious green enchiladas are ready!

The variations

Green enchiladas have many variations and can be adapted according to taste. To the original recipe you can add poblano peppers , which must be roasted, put in a bag so that they “sweat” and make it easy to remove the skin to liquefy them next to the green serrano peppers and green tomatoes.

Radishes with sliced ​​or finely chopped cilantro can also be added to the final decoration. You can replace the chicken with shredded pork or you can change the stuffing chicken and place it on top of the tortilla.

You can add more serrano peppers so that the dish is really spicy, or on the contrary you can reduce the number of chilies in case someone is not used to spicy food but does not want to miss this dish.

All these variations of green enchiladas are common to find in all Mexican homes, because everyone adapts them to their preferences; However, the base of this spicy and delicious dish is tortilla, chile and meat.

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