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Enchiladas Verdes
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A picture of Enchiladas Verdes.

Enchiladas Verdes

Daisy Cristina Abrego
Daisy Cristina Abrego @cook_5887270

My mother-in-law's are the best!!!

My mother-in-law's are the best!!!

Read more

Enchiladas Verdes

Daisy Cristina Abrego
Daisy Cristina Abrego @cook_5887270

My mother-in-law's are the best!!!

My mother-in-law's are the best!!!

Read more
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Ingredients

4 servings
  • 1 poundTomatillos
  • 1jalapeño
  • 1/4onion
  • 1garlic clove
  • 1/4of a bunch of cilantro
  • 1Knorr chicken bouillon cube
  • 12corn tortillas
  • Water
  • Cheese (Mozzarella, Monterrey, your choice)
  • Shredded Chicken (to replace cheese as a filling)
  • Lettuce (optional)
  • Sour Cream (optional)
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Steps

  1. 1

    Peel tomatillos and remove stems from jalapeño(s) and wash under warm water.

    A picture of step 1 of Enchiladas Verdes.
  2. 2

    Place tomatillos & jalapeño pepper(s) in a pot with water (enough water to cover them).

    A picture of step 2 of Enchiladas Verdes.
  3. 3

    Bring to boil, continue boiling until tomatillos change color (bright green to dull green).

    A picture of step 3 of Enchiladas Verdes.
  4. 4

    Strain tomatillos and peppers and place in blender with ¼ onion, 1 garlic glove, and 1 Knorr cube and about 1/4 cup of water.

    A picture of step 4 of Enchiladas Verdes.
  5. 5

    Cover veggies in blender about in inch with water (or if you have chicken broth that would be awesome!)

    A picture of step 5 of Enchiladas Verdes.
  6. 6

    Blend all ingredients until pureed

  7. 7

    Pour 2 tablespoons of oil in frying/sauce pan and allow to get hot.

    A picture of step 7 of Enchiladas Verdes.
  8. 8

    Pour pureed ingredients in hot oil and allow to simmer. Lower heat just to maintain salsa warm.

    A picture of step 8 of Enchiladas Verdes.
  9. 9

    In another frying pan, pour oil and allow to get HOT, slightly fry tortillas (one-by-one, this is just to soften them so they are more manageable)…put aside on paper towel

    A picture of step 9 of Enchiladas Verdes.
  10. 10

    Place on plates and fill with shredded chicken or cheese or BOTH, and roll. Then, pour salsa verde over them!!

    A picture of step 10 of Enchiladas Verdes.
  11. 11

    Optional, but really better if: Enchiladas were topped with cut up lettuce, shredded cheese, and SOUR chicken CREAM, and more salsa!!) ** I love these with a side of refried beans (if I do not have any homemade, I just buy the Bush’s RB! The fact

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Daisy Cristina Abrego
Daisy Cristina Abrego @cook_5887270
on October 21, 2016 16:51
I'm a mom, wife, student, and teacher!! 🇲🇽🇺🇸👩🏻👰🏻📚✏️🖍💻
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Comments (12)

Kata_Espinoza
Kata_Espinoza @cook_6436943
March 18, 2019 20:05
Cilantro? For on top?
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Keywords

Enchilada Lettuce Jalapeño Onion Mozz Tomatillo Corn Tortilla Cilantro Shredded Chicken Chicken Cheese Garlic

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