Enchiladas Verde
Verde or Green Sauce is made from a base of roasted tomatillos, onions, Serrano chilis and then blended with seasonings. A “sauce” is cooked, and a “salsa” is generally raw. It’s hard to beat premade Verde Enchilada Sauce to make this a quick meal.
Enchiladas Verde
If you don’t have time to poach some chicken breasts a store-bought rotisserie chicken will be fine. We calculate a packed cup of shredded chicken (100 gr) nicely fills 3 corn tortillas per person. The recipe below is for 3 corn tortillas/1 person serving. If making a large family style amount, adjust accordingly. Serve with a couple TBSP of sour cream and Refried Black Beans, along with any other garnishes you prefer – cilantro, red onion, lime wedges or black olives.
Ingredients
- 1 packed cup (100 gr) shredded chicken
- 1 tsp. Kosher salt
- 1 tsp. peppercorns
- *1/2 cup (120 gr) Green (Verde) Enchilada Sauce, divided
- 3 corn tortillas
- 2- 3 TBSP olive oil
- 30 gr. Queso Fresco Cheese crumbled
Instructions
- Pre heat oven to broil.
- Prepare any garnishes while chicken is poaching.
- Poach chicken by fully covering with water and add 1 tsp. Kosher salt and 1 tsp peppercorns. Bring to a boil, reduce heat and simmer 20 minutes until cooked through. Remove chicken from water, let cool slightly and shred with 2 forks. Set aside.
- If purchasing a rotisserie chicken, shred with 2 forks and set meat aside.
- To assemble the enchiladas, heat the shredded chicken and ¼ cup (60 gr) Green Enchilada Sauce in a skillet over low heat.
- In a small skillet heat a TBSP olive oil and sauté 1 corn tortilla until soft, remove to a plate and fill with 1/3 of chicken. Roll or plate tortilla in half on an oven safe platter. Repeat with remaining tortillas and chicken.
- Drizzle remaining ¼ cup Green Enchilada Sauce over the tortillas and top with crumbled Queso Fresco.
- Place under broiler for about 2 minutes to heat the sauce.
- Remove enchiladas from the oven and garnish with black olives, red onion, cilantro, if using. Set sour cream and Refried Black Beans on the plate.
- Serve immediately.
Notes
The most popular wine pairings with enchiladas is white wine. Chardonnay, particularly French – Petit Chablis is lovely, but so is an Australian Chardonnay from Penfolds Winery.
If you are not a Chardonnay fan, try a dry Riesling and if you must have red wine; try a Pinot Noir.
We’ve paired:
- Penfolds Reserve Bin A Chardonnay ($71.00)
- Ramey Ritchie Vineyard Chardonnay ($71.00)
- William Favre Petit Chablis
- Red Newt Cellars Dry Riesling ($18.00)