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Enchiladas Verdes (Green Enchiladas)
Enchiladas Verdes (Green Enchiladas)
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Prep Time:
45 minutes
Cook Time:
65 minutes
Total Time:
110 minutes
Indulge in homemade Mexican green enchiladas with creamy Anaheim sauce over chicken and cheese-filled tortillas.
Ingredients:
  • 12 Anaheim chile peppers
  • 2 tablespoons all-purpose flour
  • 4 cups buttermilk, divided
  • 2 teaspoons salt, or as needed
  • 1 pound skinless, boneless chicken breast halves
  • 0.5 cup canola oil for frying
  • 12 (6 inch) white corn tortillas, or more as needed
  • 1 white onion, diced
  • 1.5 cups shredded Monterey Jack cheese
  • 0.25 cup crumbled queso fresco
  • 0.5 cup Mexican crema (cream)
Instructions:
  • Preheat the broiler in the oven and position the rack 6 inches below the heat source. Line a baking sheet with aluminum foil.
  • Lay out the peppers neatly on the baking sheet.
  • Broil peppers in the preheated oven until skins blister and turn black, approximately 5 minutes per side.
  • Place the peppers in a plastic resealable bag and cover them with a kitchen towel to let the steam loosen the outer skin for about 10 minutes. Then, remove the peppers from the bag, rub off the blackened skin, and discard the seeds and stem.
  • In a blender, combine peppers, flour, and 2 cups of buttermilk until smooth. Transfer to a skillet over medium-low heat. Stir in the remaining 2 cups of buttermilk. Season with salt and simmer until the sauce thickens, about 5 to 10 minutes. Set aside.
  • Bring a large pot of salted water to a boil. Add chicken and cook for about 25 minutes until no longer pink and juices run clear. Drain, cool, and shred the chicken.
  • Preheat the oven to 350°F (175°C).
  • In a large skillet over medium heat, warm canola oil. Fry corn tortillas in batches until just softened, for about 1 to 2 minutes. Place on a paper towel-lined plate.
  • Drizzle a generous amount of pepper enchilada sauce evenly over the base of a 9x13-inch baking dish.
  • Stuff each tortilla generously with shredded chicken, diced onion, and a delicious 1 to 2 tablespoons of Monterey Jack cheese. Roll them up snugly, then nestle them seam-side down into the savory pepper enchilada sauce in the baking dish. Finally, generously top the enchiladas with the remaining pepper sauce, the rest of the luscious Monterey Jack cheese, and finish with a sprinkle of flavorful queso fresco.
  • Place in the preheated oven and bake for 20 to 25 minutes or until the sauce is bubbling and the cheese is melted. Finish by topping with Mexican crema before serving.

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