Welcome to a flavorful journey where we transform simple ingredients into a dish brimming with warmth and comfort. These succulent green chicken enchiladas are not just easy to make but also promise an explosion of tangy, mildly spicy, and utterly delicious flavors. Crafted with care by Cooking Con Claudia, this recipe will guide you through creating an indulgent meal that's perfect for any day of the week. Let's embark on this culinary adventure and savor homemade enchiladas that are certain to impress.
Ingredients:
- 4 chicken breasts
- 1/2 onion
- 1 green bell pepper
- 3 garlic cloves
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- Salt (to taste)
- Chicken bouillon granules (to taste)
- 4 cups water
- 2 lbs tomatillos (approximately 18 tomatillos)
- 10 jalapeños (mix with Serrano peppers for desired spiciness)
- Corn tortillas
- Oil (for frying tortillas)
- Garlic salt (to taste)
- Black pepper (to taste)
- 2 additional garlic cloves
- A handful of fresh cilantro
- 1 cup chicken broth (from the cooked chicken)
- Sour cream (for topping)
- Queso fresco (for topping)
- Cooked rice and beans (for serving)
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Prep Time: 30 minutes
Cook Time: 35 minutes (including pressure cooking chicken)
Total Time: 65 minutes
Equipment: Pressure cooker, blender, oven, baking dish, frying pan
Servings: This recipe will yield approximately 4 to 6 servings.
Instructions:
1. Begin by placing the four chicken breasts into a pressure cooker. Add in the half onion, green pepper, three garlic cloves, two bay leaves, peppercorns, coriander seeds, a pinch of salt, chicken bouillon, and 4 cups of water. Secure the lid of the pressure cooker and pressure cook for 15 minutes.
2. Once the chicken is cooked, release the steam, open the lid, and remove the chicken. The chicken should be tender. Set aside the cooked green pepper.
3. While waiting for the chicken to cool, prepare to cook the tomatillos and jalapeños. In a pot, cook them until they change color, then transfer them to a blender along with the reserved green pepper and onion. Add one cup of the chicken broth to the blender.
4. To the blender, add two more garlic cloves and a handful of cilantro. Blend until the mixture is smooth, creating your enchilada sauce. Taste and adjust salt as needed.
5. Now, softly fry the tortillas in a small pan with a little bit of oil over medium heat until they slightly blister, about 10 seconds each. Set the tortillas aside once done.
6. Preheat your oven to 350°F (175°C). Shred the cooled chicken and season it with garlic salt and black pepper.
7. Take a baking dish and spread half of the enchilada sauce on the bottom. Dip each tortilla in the sauce, then fill with shredded chicken and a bit of queso fresco. Roll the tortillas and place them seam-side down into the baking dish.
8. Top the enchiladas with sour cream (if desired), the remaining sauce, and sprinkle with more queso fresco.
9. Bake in the oven for 15 to 20 minutes until the enchiladas are heated through and the cheese is melted.
10. Serve the enchanting green chicken enchiladas with a side of rice and beans, and get ready for a heartwarming taste test!
Cooking Tips:
- Adjust the spiciness of your enchiladas by selecting the right mix of jalapeños and Serrano peppers.
- If you don't have a pressure cooker, you can boil the chicken until tender, which may take about 30 to 40 minutes.
- Leftover chicken can be used for this recipe, simply skip the first cooking step.
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This recipe is courtesy of Cooking Con Claudia, whose delectable creations can be found on her YouTube channel: https://www.youtube.com/@CookingConClaudia
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