One of the best perks of moving to California is the abundance of authentic fresh Mexican food. I always thought the East Coast had really decent Mexican restaurants until I was introduced to real Taco Tuesdays. I am not a huge proponent of fast food, but I must admit that I have yet to be disappointed by any of the Mexican joints in Orange County. Pollo Loco, Taco Surf, Cafe Rio, Sharky’s, Chipotle, Wahoo’s and Rubio’s just to name a few. There are still so many that I am itching to try. The best part about this “fast food” is that all the ingredients are super fresh unlike my past experience with Taco Bell. On top of the chains, there are uncountable authentic family owned Mexican restaurants that are much harder to come by back in Boston. I am completely mad about Mexican food and am determined to recreate all of my favorite dishes at home.
This recipe had really high reviews on Allrecipes, so with a few changes, I made it my own. Making the green sauce from scratch makes all the difference! You can fry the tortillas in oil if you prefer, but the cooking spray saves tons of calories and tastes just as good. Romain and I both LOVED these enchiladas so I will definitely be making them many times in the future!
Author: Adapted from Authentic Enchiladas Verdes from allrecipes.com
Recipe type: Dinner
After having the seafood enchiladas from Javier’s, I was determined to recreate their green sauce. This recipe comes very close and it’s a lot more affordable to make from home.
- 1 lb chicken boneless skinless chicken breasts
- 2 cups chicken broth
- ¼ white onion
- 1 clove garlic
- 2 teaspoons salt
- 1 pound fresh tomatillos, husks removed
- 4 jalapeño or serrano peppers
- ¼ white onion
- ½ of an avocado
- 1 clove garlic
- 1 pinch salt
- 12 corn tortillas (Trader Joe’s)
- ¼ cup vegetable oil
- 1 cup shredded pepper jack cheese (or Queso Fresco)
- ½ white onion, chopped
- 1 bunch fresh cilantro
- Newman’s Own black bean & corn salsa
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos, jalapenos, and green pepper in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, avocado, pepper and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.
- Pan fry tortillas with cooking spray, setting each on a paper towel. Mix the chicken with about ½ – 1 cup of salsa. Dip tortillas into the salsa mixture, fill with shredded chicken, roll and set in 13×9 pan coated with cooking spray. Continue this process until all 12 tortillas are filled and arranged in pan. Pour the remaining green sauce over the enchiladas and top with freshly grated pepper jack cheese.
- Broil the enchiladas under high heat until the cheese has melted.
- Serve with chopped onion, cilantro, avocado and black bean and corn salsa