Wednesday, April 21, 2010

Authentic Enchiladas Verdes

Yeah, this does take all day. But SOOOO worth it!

1 Whole chicken (buy it with the parts on the bone, but cleaned and separated)
2 White onions (small, peeled but whole)
10 Stalks Cilantro
3 Green chilies
3 Chilacas chilies
3 Jalapenos
Garlic Salt
Chicken flavored bullion shake (caldo con de pollo)
Crema Mexicana (La Vaquita brand preferred)
Monterrey Jack cheese
Salt and pepper
Soft flour torillas

  • Place whole chicken (remember, it needs to be broken down into parts) in large pot
  • Cover with water and flavor water with salt, pepper, garlic salt, and chicken flavored bullion shake to taste
  • Add white onions and cilantro stalks to the pot and bring to boil over medium to medium/low heat
  • Boil all ingredients for 3.5 to 4 hours
  • Remove chicken when finished but save the broth it was boiled in
  • Remove chicken from bone while tearing into small pieces, set broth aside

  • In medium to large pot, bring 4 cups of vegetable oil to a boil over medium/low heat
  • Separately, but grouping the like peppers together, fry the green chilies, chilacas, and jalapenos until blackened on the outside
  • Slice all peppers open and remove the seeds (you won't get them all, no worries)
  • Put all peppers into food processor
  • Add about 1/3 of the leftover broth into the food processor
  • Blend all ingredients until smooth, strain out the remaining seeds if desired
  • Your verdes sauce is finished! Set aside

  • In a small skillet, bring about 1 cup of vegetable oil to boil over medium/low heat
  • One at a time, fry 10 flour tortillas until lightly browned, this usually means 1-2 minutes on each side
Now it's time to put it all together!!!

  • In each torilla, place as much chicken and monterrey jack cheese as you prefer
  • Roll and place in on whatever serving platter you wish, it just cannot be completely flat, must have a lip of some sort
  • Pour verdes sauce evenly over the enchiladas
  • Use the crema mexicana sparingly and drizzle over the entire dish
  • You can put extra crema mexicana on the table for those who might want more; or if you perfer a creamier sauce altogether, you can add a 1/2 cup to 1 cup of the crema mexicana to the verdes sauce while it's still in the food processor
Keep dish in the oven on low heat until absolutely ready to serve!

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