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Houston, TX
Just your atypical hispanic male living in the big city

Sunday, November 18, 2012

Green Chicken Enchiladas

I do love to cook Mexican food. Sometimes though, it can be a little taxing with the prep time. It normally takes about 1 to 1 1/2 hours to just prep actual homemade enchiladas (this also includes making the tomatillo sauce). If you are up to the challenge, try this recipe.


8 chicken thighs, boneless
1 large onion,  diced
4 cups tomatillo sauce (preferably fresh, but canned is ok)
1 tbsp cumin
1 tbsp minced garlic
salt and pepper to taste
12 corn tortillas
2 cups shredded cheese (cheddar, asadero and quesadilla cheese)

First, start by cleaning the chicken. I am a true believer in rinsing your food. Remember, like most of my recipes, I tend to rinse the meat to take off any preservative or other additive.

Next get ready to fry the chicken thighs. I don't like to crowd the chicken and I add less than a tablespoon of olive oil. The thighs have enough fat that it will cook itself. Cook the chicken until it was browned. Take out of the skillet and add the next batch. Allow the chicken to drain.


Once the chicken has cooled some, dice the chicken into cube sized pieces, place off to the side. In the same pan, add the diced onions allowing to saute for about a minute. While that is sauteing, add the diced chicken. Also add the minced garlic. Allow to cook for about 5 minutes until the onion is translucent.

While the chicken is cooking, start to heat up your tomatillo sauce. Once its starts to heat up, add to the cooking chicken mixture (about a couple of large spoonfuls). Allow to cook for about 5 minutes. Take off the heat and allow for sauce to meld well with the chicken. If need be, taste and add additional salt and pepper to taste.


In order for the tortillas to soften, you need the sauce to be hot. Keep in mind this sauce I had made a long time ago. This was actually salsa that I had made a while back, but in order for it to be sauce, I have added a little more chicken stock to the salsa. Allow to cook a while longer.

Once you are ready to assemble the enchiladas, turn the heat off of the sauce. Add some of the sauce to the bottom of your baking dish. Dip the tortilla into the sauce and allow it to soak a little in the hot sauce. Take out and get ready to stuff. Add the cheese and chicken to each tortilla and roll.

Continue to assemble the tortillas until all of the chicken is stuffed into the tortillas. Once you have your enchiladas assembled, add more sauce to the enchiladas. Cover the enchiladas with cheese.

Preheat your oven at 350 degrees. Cover the enchiladas in foil. Place the enchiladas into the oven and allow to bake for about 30 minutes. Take out of the oven and its ready to serve! Enjoy it with some beans and rice or just have them alone. It may be a lot of work, but its well worth it!

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