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This recipe and photos are
courtesy of Cynthia Detterick-Pineda of Andrews, TX. More of Cynthia's
This recipe comes from south of the border (Mexico). Salsa Verde is to Mexican cuisine what tomato sauce is to Italian food.
Salsa Verde is similar to red salsa, except that instead of using red tomatoes, it uses the small green tomatillo.
Enchiladas con Salsa Verde - Enchiladas with Green Sauce
Prep time: 25 min
5 to 6 fresh
tomatillos, cleaned and husks removed
2 small green chile peppers*
4 teaspoons fresh Mexican oregano
1/4 cup (firmly packed) fresh cilantro leaves
1/4 cup of fresh parsley
1/4 onion, diced
1 (5-ounce) can of evaporated milk
1 1/2 cups of chicken broth
1 large chicken breast, cooked and shredded
4 teaspoons vegetable oil
18 corn tortillas**
1/4 cup fresh cilantro leaves (more or less according to your own taste)
1 medium-size onion, finely chopped
Shredded cheese (Cheddar, Monterey Jack, Manchero, or Queso Quesadilla)
Remove seeds and membranes for milder flavor. Wear gloves when working with fresh chile
peppers and don't rub your eyes.
How To Make Corn Tortillas.
In a blender or food
processor, blend the tomatillos, green chile peppers, oregano, 1/4 cup
cilantro leaves, parsley, onion, and garlic. Remove from blender or food
processor and place in a large saucepan.
Over medium-low heat, heat the tomatillo mixture. Add evaporated milk and chicken broth; bring just to a
boil. Reduce heat to medium-low; simmer until mixture has reduced to
approximately 2 cups, stirring occasionally. Remove from heat and stir in
shredded chicken breast; keep warm to the side.
Soften the corn tortillas:
soften a corn tortilla, grab it with tongs, place it in hot corn oil in a
skillet, turn almost immediately and then hold up to drain (you want to
soften the tortilla not cook it).
You can also heat them on a
Comal or in the microwave if the oil part is a problem for you.
Place tortillas, so they
do not overlap, on a medium-hot cast-iron griddle or in a heavy frying
pan over medium-high heat. Turn frequently until soft and hot (about 30
seconds on each side).
Comal is a flat cast iron cooking plate that goes over the fire and is
used mainly for making tortillas, but also for roasting chile peppers
and other vegetables. It is much like a griddle. A large
frying pan can be used instead.
place no more than 4 tortillas in at a time, arranged in a circular
pattern with the edges barely overlapping. Heat for 20 seconds, turn them
over and heat for 10 more seconds.
These tortillas may
either be layered (stacked) or they can be rolled with the chicken placed
inside instead of being cooked into the sauce. If you roll the chicken
inside the tortilla, take your sauce and pour it over the rolled enchiladas.
Top with fresh cilantro leaves,
chopped onion, and shredded cheese of your choice.
You are now ready to
serve your enchiladas. Enjoy!