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Enchiladas Verdes (Green Enchiladas)

 
One serving costs about $1.72

$1.72 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner Mexican
spoonacular Score:59%

Spoonacular Score: 59%

 

Enchiladas Verdes (Green Enchiladas) might be just the main course you are searching for. One portion of this dish contains about 30g of protein, 20g of fat, and a total of 445 calories. This recipe serves 6. For $1.72 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. It is a budget friendly recipe for fans of Mexican food. It is brought to you by Foodista. Only a few people made this recipe, and 8 would say it hit the spot. Head to the store and pick up queso fresco, water, corn tortillas, and a few other things to make it today. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 59%, this dish is solid. Try Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), Enchiladas Verdes (Green Enchiladas), and Enchiladas Verdes for similar recipes.

Enchilada can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 19 dollars per bottle.

Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir

This wine is exquisitely aromatic with notes ofnectarine, jasmine and ruby red grapefruit. Thepalate is juicy and displays fresh peach, kiwiand floral honeysuckle flavors while remainingbright and balanced by mouthwatering acidity.The finish carries tropical papaya and guavaessences well beyond the sip.Think picnic and dishes with fresh springand summer ingredients. Also enjoy withNicoise Salad, Antipasto Platters, Lime andCoconut Grilled Shrimp, and Cheese Plates.

» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb skinless boneless chicken breast
skinless boneless chicken breast
12
12  green chili peppers
green chili peppers
0.5 cups
0.5 cups canola oil
canola oil
1 qt
1 qt canned buttermilk
canned buttermilk
2 Tbsps
2 Tbsps flour
flour
1 medium
1 medium diced white onion
diced white onion
12
12  white corn tortillas
white corn tortillas
1 cup
1 cup white shredded cheese
white shredded cheese
0.25
0.25  queso fresco
queso fresco
0.5 cups
0.5 cups sour crema
sour crema
some
some salt
salt
some
some water
water
1 lb skinless boneless chicken breast
1 lb
skinless boneless chicken breast
12  green chili peppers
12
green chili peppers
0.5 cups canola oil
0.5 cups
canola oil
1 qt canned buttermilk
1 qt
canned buttermilk
2 Tbsps flour
2 Tbsps
flour
1 medium diced white onion
1 medium
diced white onion
12  white corn tortillas
12
white corn tortillas
1 cup white shredded cheese
1 cup
white shredded cheese
0.25  queso fresco
0.25
queso fresco
0.5 cups sour crema
0.5 cups
sour crema
some salt
some
salt
some water
some
water

Equipment

kitchen towels
kitchen towels
baking sheet
baking sheet
paper towels
paper towels
baking pan
baking pan
ziploc bags
ziploc bags
blender
blender
broiler
broiler
oven
oven
pot
pot
kitchen towels
kitchen towels
baking sheet
baking sheet
paper towels
paper towels
baking pan
baking pan
ziploc bags
ziploc bags
blender
blender
broiler
broiler
oven
oven
pot
pot


Instructions

Roast Chili Peppers Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly. Place peppers evenly in a single layer on a foil-lined cookie sheet. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem. Sauce In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached. Chicken (Optional) In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken. Stacked Style Fry tortillas in hot oil until softened. Drain on paper towels. Soften tortillas by soaking in sauce one at a time. Place softened tortillas on individual serving plates. Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving. Oven Style Preheat oven to 350 degrees. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels. Fill with cooked chicken, cheese, and onion. Roll, placing seam side down. Pour 2 cups of the sauce over enchiladas. Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes. Serve with a dollop of crema or sour cream and your favorite side dish.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.72
Ingredient
1 pound skinless boneless chicken breast
12 green chili peppers
½ cups canola oil
1 quart canned buttermilk
2 tablespoons flour
1 medium diced white onion
12 white corn tortillas
1 cup white shredded cheese
½ cups sour crema
Price
$4.02
$0.31
$0.30
$1.92
$0.02
$0.24
$1.11
$1.21
$1.18
$10.33

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
444 Calories
29g Protein
19g Total Fat
36g Carbs
15% Health Score
Limit These
Calories
444
22%

Fat
19g
31%

  Saturated Fat
7g
49%

Carbohydrates
36g
12%

  Sugar
10g
11%

Cholesterol
95mg
32%

Sodium
511mg
22%

Get Enough Of These
Protein
29g
60%

Phosphorus
562mg
56%

Selenium
36µg
53%

Vitamin B3
9mg
45%

Calcium
401mg
40%

Vitamin B6
0.78mg
39%

Vitamin B2
0.48mg
28%

Magnesium
81mg
20%

Potassium
656mg
19%

Vitamin B5
1mg
19%

Vitamin B12
1µg
17%

Vitamin A
826IU
17%

Zinc
2mg
16%

Fiber
3g
16%

Vitamin D
2µg
15%

Vitamin B1
0.21mg
14%

Manganese
0.24mg
12%

Copper
0.17mg
8%

Iron
1mg
7%

Folate
25µg
6%

Vitamin E
0.82mg
5%

Vitamin K
3µg
3%

Vitamin C
2mg
3%

covered percent of daily need

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