How to Make Enchiladas Verdes

How to Make Enchiladas Verdes Cook on Sunday eat until Thursday, I’m Allie and you’re watching Economy Bites. So today we’re going to be making Enchiladas Verdes. Yesterday, we made Enchiladas on the show before but no we have not made Enchiladas Verdes. Completely different kind of Enchilada, the main ingredient in our Verde sauce is the tomatillos, a very perfect delicious summer ingredient, so let’s get started. We’re going to start today with about a pound and a half of chicken breast. We’re going to put it in a pot. I’m using skinless boneless chicken breast. You can use any kind of chicken you want. Fourth of an onion into our pot, two cloves of garlic, and we’re just going to smash. Now, we’re going to take this, cover it with water. We’re going to put on high, add a little pinch of salt. Then once this boiling, we’re going to blow over the heat, turn it down to a simmer, cover it and let it simmer for 20 minutes. Next, let’s start on the sauce, 2 ½ pounds of this little tomatillos. They’re little green tomatoes. They’re sweet tomatoes. So what we’re going to do is take the husk. Now we’re going to rinse them and put them in this pot, second pot. 2 ½ pounds of them was like $1.75. Don’t be afraid of the green tomato. After the tomattillos we’re going to add two jalapeño peppers, slice them in half without the stem then we’re going to pop those in there. So it’s beautiful and green, cover it with water, bring it to a boil. Then we’re going to let them boil for about 15 minutes to their nice and — We’re going to ready the rest of our ingredients for our salsa Verde. So here I have four cloves of garlic, all this just going to go in the blender. So we’re going to chop it up but we don’t have to chop it up too small. Half an onion, pop this up, a bunch of cilantro, definitely going to rinse it first. We’re going to chop it up including the stems. Lastly, we’re going to take about a third cup of mint just using the leaves, we’re going to pack this pretty tightly. So our chicken is boiling putting on the lid, letting it simmer for 20 minutes. Now our tomatillos and jalapeños are boiling. Turning it down to low heat and we’re going to let that simmer for 15 minutes. So our chicken has been simmering for about 20 minutes, we’re going to take it off the heat. Let it cool for a little while, really soft. Keep some of this water because we’re going to use it. We’ll move to the blender we’ll probably going to have to do a little bit of the time here. All of our mint, cilantro, onion and garlic, about half a cup of the cooking liquid from our tomatillos, we’ll do a fourth of cup at a time. Making chives salsa Verde, beautiful. Now we can probably add the rest of our ingredients here, add another fourth of cup of the liquid. You can use this pot and we did the salsa before. Take a little bit of peanut oil, medium high. Take the salsa give it a pour there, the high heat bring it to a boil and let it simmer for about 10 minutes so it gets a nice and thick. I’m just going to give it a little pinch of salt and we’re also going to add half a tablespoon of cumin. This may be vary on salsa everybody. Put a nice pan here, I’m going to ready some paper towels, a little bit of peanut oil and we’re going to soften 12 tortillas. We’re using corn tortillas today, traditional in actual—. We’re going to cook each tortilla on each side for about 15 seconds, to see if we have better luck as we go. While we’re doing this, we also want to turn our oven on to 375. Last one here, nice and soft, be careful not to touch that because that will hurt you. And this is getting thicker. We’re going to take our chicken that’s now cool, and using our hands we’re just going to shred it. We’re looking to have about two cups of chicken. This is really maintaining more shred chicken. Make sure to season. Let’s get our Enchiladas together so we can finish this up, just take a baking casserole. Ladle some of your sauce into the bottom of the casserole. Now we’re going to take four tortillas, duck them over each other like this, now we are going to take chicken. This is a stuffed enchilada so it’s not your typical rolled enchiladas. And now we are going to take some sour cream, and the label is telling me tub that it’s closure for Passover. How wonderful. Spoonful sour cream, two spoonfuls, another layer of salsa on top there tortillas, rest of the chicken on this layer. You can end up using about three fourths of cup of sour cream all together, more sauce, and more sour cream. Lastly, a little of your sauce and we’re going to top it with some grated cotija cheese, we’ll save the rest of our sauce for dipping. And then into this 375 oven it goes for 35 minutes. See how it’s bubbling. Now this is a very deep casserole dish. Trust me there is a lot of food there. Let’s taste how delicious enchiladas verdes homemade salsa. It’s so hot but so deliciously good. I can taste the cheese, I can taste the crunchy tortilla that we crisped up and the sour cream I could eat this all day k everyday for the rest of my life. And I would only have a little bit of cilantro. Cook on Sunday, Eat until Thursday. I’m Allie and I’ll see you next time.