Enchiladas are a very typical Mexican dish As its name says, it’s here to enchilarate you! In a plate of green enchiladas we find two of the many base ingredients of Mexican cuisine: corn tortilla and chili.
There is a wide variety of enchilada recipes. Perhaps the most typical in Mexico City are the green enchiladas They are easy to prepare and are for everyday consumption. Each ingredient requires attention in its preparation, as it is an essential part of the dish, to achieve a delicious combination together.
Green tomato, chicken, green chili and corn tortilla are the base of this recipe However, you can put your personal touch on it to create a unique recipe, since enchiladas have as many different shapes as there are regions of the country.
This green enchiladas recipe is to share with 4 people.
1. The ingredients
To prepare green enchiladas, you will need these ingredients
2. The chicken
Chicken breast It should be cooked with onion and salt Once it is cooked, let it cool so that it can be finely shredded. The broth that results from this cooking will be used later for the broth for the green enchiladas.
3. The caldillo
To make the caldillo you have to cook the tomatoes and serrano peppers in boiling water. When they feel soft, you have to blend the tomatoes and chilies together with the garlic clove and cilantro and you will have to add salt to taste.
It is recommended that to blend, replace the water with chicken broth. It should be in a small quantity so that the broth of our green enchiladas is somewhat thick.
This caldillo is added to a saucepan with very hot oil and allowed to boil for a few minutes before the next step of preparing the green enchiladas.
4. Tortillas
Normally 4 tortillas are served per person on the plate, so this recipe requires 16 tortillas. The best thing is that they are freshly made and preferably hot so that they are soft.
You have to put oil in a frying pan, enough to cover the tortilla and let it heat up. Once it is hot enough, put the tortillas in the oil.
The secret to preparing enchiladas is that The tortillas are only “passed” through the hot oil that is, they should not be left there for too long as the tortillas should not be crispy.
Once they come out of the oil, they are folded to begin preparing the dish.
5. Assemble the plate
The tortillas should be dipped in the chili and green tomato broth They are then stuffed with shredded chicken and folded. It is decorated with julienne lettuce, cream and fresh grated cheese sprinkled throughout the plate.
And now these delicious green enchiladas are ready!
The variations
Green enchiladas have many variants and can be adapted according to taste. Poblano chiles can be added to the original recipe which must be roasted, put in a bag so that they “sweat” and make it easy to remove the skin to blend them together with the green serrano chiles and green tomatoes.
Sliced radishes or finely chopped cilantro can also be added to the final decoration. You can replace the chicken with shredded pork or you can change the filling chicken and place it on top of the tortilla.
You can add more serrano chiles to make the dish really spicy, or on the contrary you can reduce the number of chiles in case someone is not used to spicy food but you don’t want to miss out on this dish.
It is common to find all these variations of green enchiladas in all Mexican houses, since everyone adapts them to their preferences; However, the base of this spicy and delicious dish is the tortilla, the chili and the meat.
