Enchilada Verde Recipe

Name: Enchilada Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 poblano chiles fresh or canned, or bell peppers; 10 oz (280 grm). can tomatillos; 3 sprigs of cilantro; 1 cup (225 ml) heavy cream; 1 egg, lightly beaten; salt and pepper; 3 tbsp (45 ml) lard; 24 small corn tortillas; 6 small cooked chicken breasts, shredded; 3 oz (84 grm). package cream cheese; 1/4 cup (60 ml) freshly grated Parmesan cheese; 1 onion, finely chopped; chopped lettuce and radishes for garnish

Servings: persons

6 poblano chiles fresh or canned, or bell peppers
10 oz (280 grm). can tomatillos
3 sprigs of cilantro
1 cup (225 ml) heavy cream
1 egg, lightly beaten
salt and pepper
3 tbsp (45 ml) lard
24 small corn tortillas
6 small cooked chicken breasts, shredded
3 oz (84 grm). package cream cheese
1/4 cup (60 ml) freshly grated Parmesan cheese
1 onion, finely chopped
chopped lettuce and radishes for garnish

1
Remove stem and seeds from chiles, cook in salted water 5 minutes, drain.
2
In a blender, puree the chiles, tomatillos, cilantro and enough liquid from the tomatillos to make a thick paste.
3
Mix the cream with the cheese, add to the puree and add salt and pepper.
4
Heat lard and dipping the tortillas one at a time into the puree and fry on both sides until limp.
5
After each tortilla is fried, spread with chicken mixture and roll up.
6
Place rolled tortillas in a baking dish, keeping warm in the oven.
7
Heat the puree and pour over the enchiladas.
8
Sprinkle with grated cheese.
9
Serve hot, garnished with lettuce, radishes and chopped onion.

856

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 poblano chiles fresh or canned, or bell peppers, 10 oz (280 grm). can tomatillos, 3 sprigs of cilantro, 1 cup (225 ml) heavy cream, and more.

Yes, Enchilada Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enchilada Verde

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