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Enchiladas Verdesby Sergio ivan M in Rouxbe Videos Roasted chicken rolled in corn tortillas and smothered with tangy salsa verde and melted Oaxaca cheese.
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Step 1: Making the Salsa
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To start the enchiladas, preheat your oven to 350º degrees Fahrenheit. Shred the cheese, set aside and gather the salsa verde (see chef notes). Next, shred the roasted chicken into nice big chunks and place into a bowl. Cover and keep warm while you fry the tortillas. |
Step 2: Frying the Tortillas and Assembling the Dish
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To fry the tortillas, heat a non-stick skillet over medium-high heat. Brush each side of the tortilla with a bit of oil. Fry them one by one, flipping occasionally until they are no longer white and just start to lightly brown. They can be a bit crispy, but not too much or they will crack as you roll them. Assemble the tortillas as you fry them. Fill them with a good amount of chicken, making sure you can still tightly roll them. Place into the baking dish, seam-side down. Continue to fry and roll the tortillas, adjusting them in the baking dish, if needed. Next, pour the salsa verde over top. Spread the salsa to cover the enchiladas. You might not need to use all of the salsa, just make sure it comes at least half way up the enchiladas. As it cooks, the tortillas will absorb some of the salsa. Sprinkle the cheese over top and bake for about 15 minutes. |
Step 3: Baking and Serving the Enchiladas
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The enchiladas are done once the chicken has warmed through and the cheese just starts to bubble and brown around the edges. For a complete meal, serve with red rice and drizzle with a bit of Mexican crema or crème fraiche.
Related Drill-downs |
Notes
Salsa Verde: rouxbe.com/recipes/231 - follow recipe, just omit the avocados.
If you are using leftover roast chicken and it is cold, place it into the oven to reheat while you prepare the rest of your ingredients. You can also add a bit of chicken stock to moisten it and prevent it from drying out while it is reheating.
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Comments
I'm surprised to see Rambo admitting to using an oven to cook this dish. I would have expected these enchiladas to be seared by his flame thrower or by the fiery blast of his enemies being blown up.
I was lucky enough to try these and they were delicious...if only I had some right now, I would be so happy!
We don't have tomatillos. What other options do I have in making these enchiladas? Would like to know more about it. Thanks.
If you can't find tomatillos you can substitute with green tomatoes. Add a dash of lemon juice to compensate for the lack of tartness.
You could even use regular plum tomatoes and a dash of lemon juice.
Even cape gooseberries would work, as they are related to tomatillos rouxbe.com/drilldowns/220.
Not sure that the color would be that pretty though.
Many enchiladas are made using red salsa, so you could even try Rouxbe's salsa borracha rouxbe.com/recipes/232/preview
You can use Salsa Roja to make enchiladas Rojas, their flavor is very different from the Tomatillos but it is still amazing. For this kind of enchiladas Rojas the best filling for the tortillas would be fresh cheese with diced onions. The mixing of the Red salsa with the cheese taste way better (in my experience) than chicken. Serve them with a little bit of Fresh creme and refried beans on the side (instead of rice) and you will have an amazingly tasting combination.
Hi: I would love to try this recipe and can only find the large can of tomatillos. Can they be substituted? I hope so. Thanks.
It will be good, but it won't be quite the same, I know because I have tried the canned myself. However, I did not use the canned to make enchiladas, so maybe the canned will be okay for this.
Where do you live? Maybe you could try phoning your local Mexican restaurant to see where they buy fresh tomatillos. Or they might be able to recommend (or even sell) you some fresh salsa verde.
Let me know how it turns out. Thanks dawn
I made these this weekend, but instead of chicken, I used pan sauteed tofu (cubed and well drained) and onions as the filling. They were awesome.
I promise i will try it, but to tell you the truth my vegetarian option means chicken.
And in this case no cream, no melted cheese and no chicken, I can only say that Veggieladas Verdes should be a recipe for another planet maybe named Vegedexico.
Thanks for experimenting, that will always be exciting (in a culinary way.)
No no, definitely still use the cream and cheese. Sorry for the confusion!