Enchiladas Verde De Pollo/Turquía with Homemade Tortillas

  • 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

Homemade Tortillas:

  • 1 c masa harina (such as Maseca brand, White Maseca Corn Flour Gluten Free) instant corn flour for 6 tortillas. Use 2c + 2c water for 12.
  • hot (not boiling) tap water, about 3/4 c – 1 c
  • 1/2 t salt

Equipment:

Homemade Tortillas Instructions:
Put masa in large bowl. Add some of the hot water, mix with fingers, add more as needed. Once it’s pulled together, knead for several minutes until it feels like Play-Doh.
Cover with damp towel, let rest 20-30 m.
Heat griddle or flat pan to medium-high.
Break masa into handful-sizes pieces, roll into balls a bit smaller than tennis-ball-sized, about 2″ wide. If they’re too small, the thin tortillas might break.

Transfer tortilla to griddle or flat pan and heat for 30-45 s, then carefully turn it with hands or spatula. Heat another minute, flip again, and cook until it puffs up – press in the middle with finger or spatula if needed.
Place tortilla on towel in basket or plate, wrap it, and do the next one. Covering them with the towel helps them re-moisturize in the steam. When done, let them steam in the wrapped towel for at least 15 min.

Tips on how to keep the tortilla from sticking to the plastic and breaking: Put plastic on each side of the tortilla press. Put a masa ball in the middle and lightly press with palm. Then press the masa ball until flattened to about 5″ diameter. Carefully remove the top plastic sheet on the the tortilla while it’s on the press, put the sheet back on, flip onto opposite hand, remove the other sheet, remove the first sheet, and place in pan with your palm up.

Enchiladas Verde De Pollo 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.
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 and cinematography by smboro

Enchiladas Verde De Pollo

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

A flavorful yet light recipe perfect for a late dinner.


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.


Credit: eat-well-travel-often.com

Homemade Tortillas

  • Servings: 4-5
  • Difficulty: easy
  • Print

Ingredients

  • 1 c masa harina (such as Maseca brand) instant corn flour for 6 tortillas. Use 2c + 2c water for 12
  • hot (not boiling) tap water, about 3/4 c – 1 c
  • 1/2 t salt
  • Equipment:
  • Plastic sheets cut from heavy Zip-Loc bags
  • Tortilla press
  • Damp towel
  • Basket or plate with clean dishtowel on top to store warm tortillas

Directions

  1. Put masa in large bowl. Add some of the hot water, mix with fingers, add more as needed. Once it’s pulled together, knead for several minutes until it feels like Play-Doh. Cover with damp towel, let rest 20-30 m.
  2. Heat griddle or flat pan to medium-high. Break masa into handful-sizes pieces, roll into balls a bit smaller than tennis-ball-sized, about 2″ wide. If they’re too small, the thin tortillas might break. Look for tips on how to keep the tortilla from sticking to the plastic and breaking: Put plastic on each side of the tortilla press. Put a masa ball in the middle and lightly press with palm. Then press the masa ball until flattened to about 5″ diameter. Carefully remove the top plastic sheet on the the tortilla while it’s on the press, put the sheet back on, flip onto opposite hand, remove the other sheet, remove the first sheet, and place in pan with your palm up.
  3. Transfer tortilla to a pan and heat for 30-45 s, then carefully turn it with hands or spatula. Heat another minute, flip again, and cook until it puffs up – press in the middle with finger or spatula if needed. Place tortilla on towel in basket or plate, wrap it, and do the next one. Covering them with the towel helps them re-moisturize in the steam. When done, let them steam in the wrapped towel for at least 15 m.


Credit: eat-well-travel-often.com


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