Enchiladas Verde à la Sally

Enchiladas Verde à la Sally
  • 3 green peppers, chopped
  • 2 onions, chopped
  • 2 jalapeños, chopped
  • Cornstarch, 1 T
  • Corn tortillas, 12-16
  • Chicken breast, 1 lb
  • Chicken broth, stock or bouillon, 2 c
  • Cilantro or parsley, 1 bunch
  • Cheddar cheese, grated
  • Monterey Jack or mild Mexican cheese, grated
  • Lime
  • Salt
  • Pepper
  • Oil

Instructions:

Bake, grill, or pan-fry the chicken. Pull apart or slice into medium-sized pieces.

Heat 2 T oil in a pan or pot on medium heat, cook the veg until softened.

Put veg, broth, cilantro / parsley, and stock in a blender or food processor. Process until somewhat smooth but still a little lumpy.

Mix cornstarch with 1 c water.

Pour the sauce into a pot, squeeze juice from 1 lime into it, bring to a boil, add cornstarch slurry, and simmer for 30 m, stirring regularly. Season to taste with salt and pepper.

Preheat oven to 350 F.

Heat the tortillas individually in a dry pan for 30 s each side to soften them.

Pour half of the sauce into a large casserole dish. Place a tortilla on a plate, add 1-2 T of chicken and cheese, roll, and place into the casserole dish with the seam side down. Repeat for the remaining tortillas, lining them up tightly next to each other to keep them closed.

Top with the remaining sauce and cheese. Cover casserole dish with aluminum foil and bake for 30 m. Remove foil and bake another 5-10 m for the tortillas’ edges to get a little crispy.

Take out of oven and let cool 15-20 m before serving. Garnish servings with cilantro/parsley and grated cheese.

Enjoy with your fave beer and hot sauce!

Photo in the circle by _lewis_f
Cinematography by smboro

Enchiladas Verde à la Sally

  • Servings: 4-6
  • Difficulty: easy
  • Print

A flavorful, light, Latinx-inspired recipe perfect for a late dinner.


Credit: eat-well-travel-often.com

Ingredients

  • 3 green peppers, chopped
  • 2 onions, chopped
  • 2 jalapeños, chopped
  • Cornstarch, 1 T
  • Corn tortillas, 12-16
  • Chicken breast, 1 lb
  • Chicken broth ( Maggi Halal ), stock or bouillon, 2 c
  • Cilantro or parsley, 1 bunch
  • Cheddar cheese, grated
  • Monterey Jack or mild Mexican cheese, grated
  • Lime
  • Salt
  • Pepper
  • Oil

Directions

  1. Bake, grill, or pan-fry the chicken. Pull apart or slice into medium-sized pieces.
  2. Heat 2 T oil in a pan or pot on medium heat, cook the veg until softened. Put veg, broth, cilantro / parsley, and stock in a blender or food processor. Process until somewhat smooth but still a little lumpy.
  3. Mix cornstarch with 1 c water. Pour the sauce into a pot, squeeze juice from 1 lime into it, bring to a boil, add cornstarch slurry, and simmer for 30 m, stirring regularly. Season to taste with salt and pepper.
  4. Heat 2 T oil in a pan or pot on medium heat, cook the veg until softened.
  5. Put veg, broth, cilantro / parsley, and stock in a blender or food processor. Process until somewhat smooth but still a little lumpy. Mix cornstarch with 1 c water. Pour the sauce into a pot, squeeze juice from 1 lime into it, bring to a boil, add cornstarch slurry, and simmer for 30 m, stirring regularly. Season to taste with salt and pepper.

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