zakruti.com » Dish recipes » Adam Ragusea

Green Enchiladas - Mexican classic.

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Rating: 4.6; Vote: 3

A grateful gringo's totally inauthentic interpretation of a great Mexican classic. Makes 8-10 enchiladas, serves 4-5 people olive oil 4 chicken thighs (boneless skinless is easiest) 2 large white onions white wine (optional) cumin coriander paprika pepper salt 4 jalapeos (or other green chiles) 1. 5 pounds tomatillos 1 lime 4-5 garlic cloves 1 bunch cilantro 8 oz Monterey Jack cheese 8-10 7-inch tortillas (I do flour, you could do corn) Fry the chicken thighs in olive oil until browned, and remove. Roughly chop one of the onions and fry it in the same pot until golden. Put in maybe a teaspoon (or more) each of the ground cumin, coriander and paprika, grind in some pepper, and fry the spices for a minute. Put the chicken back in, and cover with about half white wine, half water (or all water if you don't want to use wine. Mix in a pinch of salt. Cover, reduce heat to a simmer, and cook until the chicken is just starting to fall apart, maybe a half hour. Take the chicken out and chop it up into small chunks. Boil the braising liquid down to a thick glaze. Mix the chicken into the glaze. For the salsa verde, pre-heat the oven to at least 400 F. Cut the chiles in half, scrape out and discard the seeds (or leave them in if you like it spicy. Husk the tomatillos and cut them in half. Peel the other onion and cut it into a few large chunks. Cut the lime in half only use one half of it if you don't like your food too acidic. Put the veggies and lime into a wide pan and toss them in olive oil. Put the pan into the oven. While the salsa is roasting, peel the garlic cloves. After the salsa has a bit of color, put in the whole garlic cloves and stir everything around. Continue cooking until the veggies seem half cooked, maybe 20 minutes total. Take the pan out. Squeeze the juice out of the lime and discard. Dump the salsa into a food processor with a handful of cilantro and puree until reasonably smooth. Return the salsa to the wide pan. Grate up the cheese. Put maybe half a cup of the salsa into the chicken, along with half of the cheese. Mix up the filling and check for seasoning. Grease up a 7x11 inch baking dish. Dunk a tortilla into the salsa, then bring it to the baking dish. Scoop in a modest line of filling, and roll up the tortilla, seam-side down. Repeat until you've filled your baking dish and/or exhausted your filling. Spoon the rest of the salsa on top of the enchiladas, and sprinkle on the rest of the cheese. Bake uncovered until the cheese is browned to your liking, maybe 20 minutes. Top the individual enchiladas with more cilantro, if you're into that Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.Today's North American enchiladas usually consist of corn or flour tortillas wrapped around almost any filling you can imagine, then topped with sauce and baked. Shrimp, chicken, beef and cheese are all popular fillings, and sauces can range from fiery red chili sauce to a traditional mole poblano. This recipe for how to make enchiladas is perfect for busy weeknights when you don't have the time to go all out, but want to serve a delicious home-cooked meal
Date: 2019-08-29

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Comments and reviews: 10

Daniel Swagcliffe
FOR ALL MY KETO BROTHERS N SISTERS: This is 100% keto friendly IF you simply replace the flour tortilla with the plentiful low carb tortilla options that have been popping up such as Carb Counters, xtreme Wellness, or mission. If you cant find it in the regular bread section, check the international section. Net carbs: 4-6 g per tortilla. Don t eat the whole dish at once now
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William Sandoval
Looks better than what I make. I always use breasts and shred the chicken, also corn tortillas, also use serranos instead of jalapenos. Might try adding onion to my green salsa, never cooked the greens in the oven, usually just boil them, definitely want to try that. Been wanting to try something different for awhile with them, this might be it.
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Brendan G
Even if you didnt preface your twist at the beginning, this is an amazing dish We have a family Mexican restaurant in Valdosta not far from you, and we all thought this was delicious Would love to host you if you ever do any hispanic dishes or tacos in the future We do everything from scratch
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schmidt.
How to make enchiladas

what you'll need
1 pound ground beef
1 1 ounce package taco seasoning mix or burrito seasoning mix
1 16 ounce can refried beans
1 10 3/4 ounce can Campbell's® Condensed Cheddar Cheese Soup
1 medium onion, chopped (about 1/2 cup)
1 cup cooked regular long-grain white rice (optional)
12 flour tortillas (10-inch), warmed
1 1/2 cups prepared enchilada sauce
Shredded Cheddar cheese

step by step
1Heat the oven to 350 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.
2Divide the beef mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
3Bake for 20 minutes or until the enchiladas are hot and bubbling.

Learn how to make enchiladas and you'll be able to put a quick and easy slice of Mayan history on your table whenever you feel like spicing things up. After all, when a melty, Southwestern sensation takes only 35 minutes, there's no reason it can't become a regular player in your weekly meal lineup.
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Miney
for salsa verde i usually like to add raw spinach, it satisfies the extra water and makes it more nutritious without adding too much flavour, but also makes it this gorgeous vibrant green colour that i think looks way prettier for presentation
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Mike S
I only have 1 problem with this video, and tbh it's the same problem I have with most of your vidoes. You make me want to try this recipe but I don't have all the ingredients on hand so biw I have to go to publix and grab what I'm missing
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Red Panda
Can you chill with the insufferable apologism, Chef John is probably twice the ideolog you are and he keeps that shit out of his videos. Just talk about the food instead of why you aren't worthy to breathe its air.
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Count Nuktorum
i always look forward to your videos, theyre really well produced and edited in a way to not only inform but to inspire and entertain. i seriously hopes this gets you far Mr Ragusea, keep it up: )
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Solo Archer
I like that you don't really worry about how it looks. Some of the best tasting things I've ever eaten just looked like a mess. If I want to look at pretty food I'll go to a fancy restaurant.
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Calisto Riviera
Guys Im not sure if you noticed BUT Adam didnt scrape his knife edge on the board this time He flipped it over to the dull side to scrape it like weve been telling him Im proud of us.
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