Chicken Enchiladas with Salsa Verde!!
Now, I know it seems that everyone has
their own recipe for everything. But, I can promise you that this one is sure
to be a hit. After four years of watching my mother-in-law (I guess I can call
her that even though her son and I are not married), I have finally figured out
her recipe, with adding a few of my own tricks to it. That’s right; she would
not give me the recipe and really did not like people standing in the kitchen
while she cooked. So, I sat the kitchen table and studied from afar.
It took me about three or so months
to prefect my recipe, and, it’s a bigger hit than anyone thought it would be.
My boyfriend absolutely thought that I would fail making this dish, but, I
proved him wrong the first time, he was like they taste good, but, you can do
better. And, now, I have this recipe that he loves, but it is also really
spicy, so I will show you how to make it less heated.
We will start with the Salsa Verde. I make a fresh, big bowl full two to three
times a month because it really goes good with most things, and we eat a lot of
Mexican themed dinners in this house. So, I will give you ingredients for a
little and a lot.
Ingredients:
-Jalapenos (2 or 3 for a little kick/ I used 6)
-Tomatillos (3 or 4 for a small amount/ I used 8)
-Onion (Half/ I used a whole.
-Jalapenos (2 or 3 for a little kick/ I used 6)
-Tomatillos (3 or 4 for a small amount/ I used 8)
-Onion (Half/ I used a whole.
What
you will need:
-Medium Pan -Blender -Coffee Cup
-Medium Pan -Blender -Coffee Cup
Directions:
1. Peel your tomatillos and onion. Wash/rinse them and your jalapenos.
2. Cut off the tips of your jalapenos. Cut your onion into quarters. Pull the steams out of your tomatillos.
3. If you are making a lot, like me, then you will need to do this part in two batches: Place your two to three jalapenos, three or four tomatillos, and two parts of your quartered onion into your pot with water filled ¾ of the way. Place it to boil over high heat for twenty minutes.
1. Peel your tomatillos and onion. Wash/rinse them and your jalapenos.
2. Cut off the tips of your jalapenos. Cut your onion into quarters. Pull the steams out of your tomatillos.
3. If you are making a lot, like me, then you will need to do this part in two batches: Place your two to three jalapenos, three or four tomatillos, and two parts of your quartered onion into your pot with water filled ¾ of the way. Place it to boil over high heat for twenty minutes.
4.
Scoop out all of your ingredients and place them into your blender, now, take
your coffee cup and scoop out a little over half of your mug with the hot water
you just took your produce from. Set your blender to grate for three minutes, and
then set it to liquefy for an additional three minutes. Pour into a container
that is easy for storage. If you make
more than you need, it is a freezable item and can be used later that way, and
I only keep frozen for two to three weeks.
Now, let’s make the Chicken Enchiladas. I
know, there are only two people in this house, but I make enough to for each of
us to have between 10 and 20 servings apiece. We usually have people over to
enchilada night, so there is really never any waste. Even when it is the two of
us, we store it into a container and pack it for work lunches and for our
left-over night for that week.
Ingredients:
-Jalapenos (1-2 for a little/ I used 4)
-Big Red Tomato/Several Small Ones (1 Big, or three small for a little/I used 3Big)
-Onion (1 for a little/ I used 1 and a half)
-Tomato Sauce (1 Small Can for a little/ I used three Small Cans)
-Chicken Breasts (2 lbs for a little/ I used 7 lbs)
-Adobo (part of your seasoning, and it goes well on a lot of different meats)
-Corn Tortillas
-Shredded Mexican Blend Cheese (get whatever amount you like)
-Salsa Verde
-Cook Oil
-Jalapenos (1-2 for a little/ I used 4)
-Big Red Tomato/Several Small Ones (1 Big, or three small for a little/I used 3Big)
-Onion (1 for a little/ I used 1 and a half)
-Tomato Sauce (1 Small Can for a little/ I used three Small Cans)
-Chicken Breasts (2 lbs for a little/ I used 7 lbs)
-Adobo (part of your seasoning, and it goes well on a lot of different meats)
-Corn Tortillas
-Shredded Mexican Blend Cheese (get whatever amount you like)
-Salsa Verde
-Cook Oil
What
you’ll need:
-Large Pot -Large Skillet -Blender -Coffee Cup
-Microwave Safe Plate/Casserole Dish -Medium Pan
-Large Pot -Large Skillet -Blender -Coffee Cup
-Microwave Safe Plate/Casserole Dish -Medium Pan
Directions:
1. Take your large pot and fill it with water, clean off your chicken breasts and set it to boil until it is done.
2. Peel your onion and wash off all of your produce. Cut the tops off your jalapenos. If you are using a large tomato, quarter it; if you are using small ones, half them. You will also quarter your onion. Place your produce into your blender with a scoop of the hot chicken water with your coffee cup. (If you are making keep 1 quarter of your onion out, if you are making a lot, keep the half of your onion out). Now, if you are making a lot, you will need to blend in two batches.
3. When your chicken is done, drain it and let it cool enough to touch. Now, you can shred it by hand if you like chunkier chicken, I, however, used two forks to get it finely shredded.
4. Take your skillet and coat the bottom with cooking oil and set it on medium/high heat. While your skillet heats up, chop up or slice your onion. If you are like me, you don’t care for onion, so I finely chop it so you can’t really tell that there is any onion in it, if you like onion you can make big slices. Place that into your skillet once it is hot enough.
5. When your onions are starting to slightly brown, add your chicken and the adobo. Stir the adobo in and let it cook for twenty minutes stirring every five minutes.
6. Add your can(s) of tomato sauce and the sauce you made in the blender. Stir it all around. Set the heat to low/medium and let it cook for an additional twenty minutes stirring every five to six minutes.
7. When you have about ten minutes left on your chicken, get out your pan and put some cooking oil in the bottom, set it over low heat. Place one to two tortillas in it at a time to cook for two minutes on each side. This will keep the tortillas from falling apart when you roll them. (Place them into your tortilla warmer, or use aluminum foil to keep them warm).
8. When both are done, place a tortilla in your plate/casserole dish, add a medium amount of meat to it and roll it up. Once you reach the desired amount add your Salsa Verde over top, make sure to put it on all of them. You can then add whatever amount of the Mexican blend cheese you wish to the top.
9. If you are baking them, place your casserole dish into the oven at 350 degrees and let them bake until the cheese is melted to your liking. (I don’t recommend this way because the enchiladas fall apart when you get them out and it is a pain to reheat if you want to). If you are using the microwave, set them in for three minutes for three or less enchiladas, if you make four to five then set them on four minutes. (This is the way I do them and here are several reasons why, you only make the amount you need at a time. They don’t fall apart because they are already on the plate you will eat them off of. It makes it easier to put your left over chicken in a container to use later).
10. Serve and you’re done.
1. Take your large pot and fill it with water, clean off your chicken breasts and set it to boil until it is done.
2. Peel your onion and wash off all of your produce. Cut the tops off your jalapenos. If you are using a large tomato, quarter it; if you are using small ones, half them. You will also quarter your onion. Place your produce into your blender with a scoop of the hot chicken water with your coffee cup. (If you are making keep 1 quarter of your onion out, if you are making a lot, keep the half of your onion out). Now, if you are making a lot, you will need to blend in two batches.
3. When your chicken is done, drain it and let it cool enough to touch. Now, you can shred it by hand if you like chunkier chicken, I, however, used two forks to get it finely shredded.
4. Take your skillet and coat the bottom with cooking oil and set it on medium/high heat. While your skillet heats up, chop up or slice your onion. If you are like me, you don’t care for onion, so I finely chop it so you can’t really tell that there is any onion in it, if you like onion you can make big slices. Place that into your skillet once it is hot enough.
5. When your onions are starting to slightly brown, add your chicken and the adobo. Stir the adobo in and let it cook for twenty minutes stirring every five minutes.
6. Add your can(s) of tomato sauce and the sauce you made in the blender. Stir it all around. Set the heat to low/medium and let it cook for an additional twenty minutes stirring every five to six minutes.
7. When you have about ten minutes left on your chicken, get out your pan and put some cooking oil in the bottom, set it over low heat. Place one to two tortillas in it at a time to cook for two minutes on each side. This will keep the tortillas from falling apart when you roll them. (Place them into your tortilla warmer, or use aluminum foil to keep them warm).
8. When both are done, place a tortilla in your plate/casserole dish, add a medium amount of meat to it and roll it up. Once you reach the desired amount add your Salsa Verde over top, make sure to put it on all of them. You can then add whatever amount of the Mexican blend cheese you wish to the top.
9. If you are baking them, place your casserole dish into the oven at 350 degrees and let them bake until the cheese is melted to your liking. (I don’t recommend this way because the enchiladas fall apart when you get them out and it is a pain to reheat if you want to). If you are using the microwave, set them in for three minutes for three or less enchiladas, if you make four to five then set them on four minutes. (This is the way I do them and here are several reasons why, you only make the amount you need at a time. They don’t fall apart because they are already on the plate you will eat them off of. It makes it easier to put your left over chicken in a container to use later).
10. Serve and you’re done.
I really hope you enjoy this recipe like my family and friends do.
-Kylie
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