Enchiladas con Salsa Verde
Enchiladas with Green Sauce or Enchiladas con Salsa Verde, 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 tomatillos.
What are Tomatillos? Tomatillos are also called “tomate verde” in Mexico (which means green tomato) and are considered a staple in Mexican cooking. Tomatillo is a member of the nightshade family, related to tomatoes. It now grows everywhere in the Western Hemisphere and is common in Texas gardens. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a husk. They can range in size from about an inch in diameter to the size of apricots. They are covered by a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.
This recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
- 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 garlic clove
- 1 (5-ounce) can of evaporated milk
- 1 1/2 cups of chicken stock or 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
- Cheese (Cheddar, Monterey Jack, Manchero, or Queso Quesadilla), shredded
Prepare Tomatillo Chile Sauce: 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: To 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.
A "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 cast-iron frying pan can be used instead.
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).
To Microwave: 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!
* Remove seeds and membranes for milder flavor. Wear gloves when working with fresh chile peppers and don't rub your eyes.
** Learn How To Make Corn Tortillas.
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