![]() Set aside about 1 cup of the sauce for assembling the enchiladas. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Remove skillet from the heat then stir in the sour cream and cilantro. Stir in the salsa verde and cook until heated through, about 1 minute. Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. Recipe updated, originally posted February 2012. We spoon a little salsa verde over these Easy Breakfast Tacos.That’s what we do in our Salsa Verde Chicken Nachos. Instead of adding salsa verde chicken to enchiladas, try topping nachos.Do you have a pressure cooker? Try our Instant Pot Salsa Verde Shredded Chicken.Make your own salsa verde by following our Roasted Tomatillo Salsa recipe.Frying them in a little oil softens them and enhances the corn flavor of the tortillas. You will need to soften the corn tortillas up a bit before filling and rolling them. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin. Corn are the more traditional choice, but it depends on what you have on hand and the texture you’d like.įlour tortillas soften in the oven, while corn tortillas will hold up a bit better. One note about the tortillasĪs I mentioned above, you can use flour or corn tortillas to make these enchiladas. The salsa already has garlic added, but I love the extra spice from the extra garlic.Īfter spreading extra sauce over the top of the enchiladas, I bake until the sauce is hot and bubbly. Step 1: Warm garlic in a little oil and stir in salsa verde. Here’s the simple steps I follow to make it: This creamy green enchilada sauce could not be simpler. Here’s our recipe for corn tortillas as well as our recipe for flour tortillas. Corn are more traditional, but flour works, too. Fresh cilantro adds an extra pop of color and freshness.The sour cream makes the green sauce for the enchiladas extra creamy and the cheese melts in the oven. Here’s our recipe for tender shredded chicken if you want to do the same. I also love making big batches of shredded chicken for dinners throughout the week. Store-bought rotisserie chicken or leftover chicken works perfectly. As I mentioned above, you can buy this at the store or make your own. Salsa verde which is also called tomatillo salsa.I do this when attending family potlucks all the time. Our recipe below serves 4, but you can easily double or even triple it for a crowd. These simple enchiladas are spicy, creamy, and cheesy.
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