Authentically Mexican – Enchiladas Verdes

( FOOD FOR THOUGHT at  www.truthcaster.com )

---

Authentically Mexican – Enchiladas Verdes:
I hope you’re enjoying the holidays! Here at Food Freeway, I’m revisiting some of the destinations we’ve covered in the past to give you some more delicious recipes….

Back to Mexico! Today we’ve got a recipe for Enchiladas Verdes (Green Enchiladas). Don’t be discouraged by the number of steps – it’s well worth the effort! Check out the original recipe here!



Enchiladas Verdes

Adapted from Gourmet Sleuth

Serves 4-6

Ingredients:

2 large boneless, skinless chicken breasts

12 Anaheim green chili peppers

½ cup oil, for frying

4 cups buttermilk

2 tablespoons all purpose flour

1 medium white onion, diced

12-18 corn tortillas (white)

1 ½ cups white shredded cheese

¼ wheel queso fresco (find at a Mexican grocer – or substitute mild feta, about ½ cup crumbled)

½ cup sour cream

Salt, to taste

Instructions:

Roasting the peppers: preheat broiler, place peppers on a foil-lined cookie sheet and place under broiler, watching them carefully. Flip them over after 5 minutes to ensure both sides are evenly cooked – they should be very dark (black) and blistered all over. Place them in a plastic bag and cover with a towel. When they’ve cooled, rub off the skin, tear them open, and pull out the seeds and stem.

Making the sauce: place peppers, flour, and 2 cups buttermilk in the blender. Blend until smooth and creamy, and pour into a medium skillet set over medium-low. Heat until simmering, and then add the remaining 2 cups buttermilk. Season with salt, to taste. If you find the sauce too spicy, add ¼ cup of sour cream.

Cooking the chicken: in a medium saucepan, place chicken and enough water to cover over medium-high heat. Cook until chicken is no longer pink and juices run clear. Remove chicken from pan and shred using two forks.

Put ‘em together: preheat oven to 350 degrees Fahrenheit. Spread 1 cup of the sauce in a 9×13 inch dish. Fry tortillas in oil until soft, and drain on paper towel. Fill with shredded chicken, cheese, and onion, and then roll; place the filled tortillas seam side down in the baking dish. Pour the rest of the sauce over enchiladas, sprinkle with crumbled cheese, and bake for 15-20 minutes, until heated through. Serve with sour cream.

What’s your favourite Mexican dish? Recipes?

* Note: Today’s photo is by cogdogblog – check out the full photostream here!