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Enchiladas Verdes (Green Enchiladas)

 
One serving costs about $2.6 One serving costs about $2.6

$2.60 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:66%

Spoonacular Score: 66%

 

Enchiladas Verdes (Green Enchiladas) might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 471 calories, 29g of protein, and 20g of fat each. For $2.6 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 8 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of chicken breast, onion, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Only a few people really liked this main course. Overall, this recipe earns a solid spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), Enchiladas Verdes (Green Enchiladas), and Enchiladas Verdes (Green Enchiladas).

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. One wine you could try is Barefoot Cellars Pinot Noir Wine. It has 5 out of 5 stars and a bottle costs about 13 dollars.

Barefoot Cellars Pinot Noir Wine

Barefoot Pinot Noir is fruity and elegant with delightful red fruit & lavender aromas that excite before the first sip! Subtle oak notes lift the Bing cherry and raspberry flavors. Enjoy the lingering, silky finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 pound
1 pound skinless boneless chicken breast
skinless boneless chicken breast
12
12  green anaheim chili peppers
green anaheim chili peppers
0.5 cup
0.5 cup canola oil
canola oil
1 quart
1 quart canned buttermilk can be used as a substitute
canned buttermilk can be used as a substitute
2 Tbsps
2 Tbsps flour
flour
1 medium
1 medium white diced onion
white diced onion
12
12  white corn tortillas
white corn tortillas
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 cup
0.5 cup sour crema
sour crema
some
some salt
salt
some
some water
water
1 pound skinless boneless chicken breast
1 pound
skinless boneless chicken breast
12  green anaheim chili peppers
12
green anaheim chili peppers
0.5 cup canola oil
0.5 cup
canola oil
1 quart canned buttermilk can be used as a substitute
1 quart
canned buttermilk can be used as a substitute
2 Tbsps flour
2 Tbsps
flour
1 medium white diced onion
1 medium
white diced onion
12  white corn tortillas
12
white corn tortillas
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 cup sour crema
0.5 cup
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
oven
oven
blender
blender
broiler
broiler
aluminum foil
aluminum foil
pot
pot
kitchen towels
kitchen towels
baking sheet
baking sheet
paper towels
paper towels
baking pan
baking pan
ziploc bags
ziploc bags
oven
oven
blender
blender
broiler
broiler
aluminum foil
aluminum foil
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: $2.78
Ingredient
1 pound skinless boneless chicken breast
12 green anaheim chili peppers
½ cups canola oil
1 quart canned buttermilk can be used as a substitute
2 tablespoons flour
1 medium white diced onion
12 white corn tortillas
12 white corn tortillas
1 cup white shredded cheese
½ cups sour crema
Price
$4.02
$5.96
$0.30
$1.92
$0.02
$0.24
$1.11
$1.11
$1.20
$0.78
$16.68

Nutritional Information

Quickview
584 Calories
32g Protein
21g Total Fat
66g Carbs
14% Health Score
Limit These
Calories
584k
29%

Fat
21g
34%

  Saturated Fat
8g
54%

Carbohydrates
66g
22%

  Sugar
13g
16%

Cholesterol
91mg
31%

Sodium
1002mg
44%

Get Enough Of These
Protein
32g
64%

Phosphorus
708mg
71%

Selenium
41µg
59%

Vitamin B3
9mg
49%

Vitamin B6
0.89mg
44%

Fiber
10g
43%

Calcium
395mg
40%

Vitamin B2
0.52mg
30%

Magnesium
120mg
30%

Vitamin B12
1µg
22%

Potassium
753mg
22%

Zinc
3mg
21%

Manganese
0.41mg
20%

Vitamin C
15mg
19%

Vitamin B5
1mg
19%

Vitamin B1
0.26mg
17%

Vitamin D
2µg
15%

Copper
0.27mg
14%

Vitamin A
531IU
11%

Iron
1mg
10%

Vitamin E
1mg
9%

Folate
26µg
7%

Vitamin K
4µg
4%

covered percent of daily need

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