(Enchiladas with Green Sauce)
Enchiladas Verde (Enchiladas with Green Sauce) is absolutely delicious. The sauce is a Mole Verde with a thick texture and rich flavor from the sesame seeds and nuts.
The filling can be changed to be cheese or other meats, and the sauce is so versatile to taste great that no matter what the filling this meal will be a success. The sauce heat will vary very much with the number of serranos you choose to use. This sauce tends to thicken the more as it stands so it may require diluting. For this one time, I made the enchiladas with blue corn tortillas.
Enchiladas Verdes- Enchiladas with Green Sauce
Corn with Peppers
Enchiladas Verde- Enchiladas with Green Sauce
- 2 chicken breast or 3-4 cups of cheddar cheese for vegetarians version
- 1 cup chicken stock or vegetable stock
- 6 oz farmers cheese or cottage cheese
- 2 cup sour cream or Mexican Creama
- 3/4 cup onion chopped, sauted or grilled
- 3 tea Oil
- 6 oz tomatillas canned or 8 fresh tomatillas
- 6 poblano chilies choped up
- 1-2 serrano chili minced
- 3 cups chicken broth or vegetable broth
- 1/2 cup cilantro minced
- 1 tsp oregano
- 4 garlic cloves minced
- 1/3 cup cheddar cheese grated
- 1/3 cup peanuts shelled & toasted
- 1/3 cup pumpkin seeds toasted
- 1/3 cup sesame seeds toasted
- 1/4 cup sour cream or creama
- 1 tea salt
- pepper to taste
- 12 tortillas
- 2 Tbsp sesame seeds toasted for the garnish
Place chicken breast in a saucepan, pour in the stock and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer the breast for about 20 minutes, or until they are tender, but not falling apart. Transfer the breast to a plate and reserve the stock. When the chicken is cool enough to handle, remove the skin and bones, discard. Shred the chicken into small pieces.
Drain the cheese then beat the farmer’s cheese (farmers cheese is similar to large curd cottage cheese) until it is smooth, then add in 1/2 cup of the sour cream. Add onions and chicken, mix thoroughly, and put aside.
Pour in the remaining 1 1/2 cups sour cream, salt, and pepper and blend for 10 seconds longer. Scrape the puree into a large bowl.
The vegetarian version is just as good as the chicken. If you have both chicken eaters and vegetarians at the table, both will be equally satisfied.
Roast the poblano chilies and remove skin and seeds. Toast seeds and nuts. Save about 2 to 3 tablespoons of the toasted nuts to garnish the finished enchiladas. Cut the chilies coarsely and place them in the food processor or blender. Add the tomatillos, serrano’s, cilantro, oregano, toasted nuts and seeds, and the broth. Blend until smooth. Simmer over very low heat for 30 to 45 minutes.
Preheat oven to 350 degrees. Place some sauce on the bottom of you baking dish. In the heavy skillet, add some oil. Dip a tortilla in the sauce, carefully drop it in oil (it will splatter), fry for about 1 minute on each side. Transfer to a plate and add about 1/4 cup filling. Fold in half and then roll. Arrange in a single layer with the seam side down. When all the tortillas are finished pour the remaining sauce over them, sprinkle the top with chopped onion, cheese, nuts and any remaining filling. Bake for 15 minutes or until the cheese has melted.
Garnish with toasted nuts, chopped onion and some sour cream (creama). Freeze any Enchiladas you will not need before baking. Refrigerate any leftovers that you bake.
*NOTE: If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. Broil chiles, garlic, onion and fresh tomatillos on rack of a broiler pan or grill 1 to 2 inches from the heat, turning as needed, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles, remove seeds. Purée all ingredients in a blender.