Green Jalapeno and Tomatillo Chicken Enchiladas

"This recipe has a couple of short cuts to make the prep time easier than the traditional green enchiladas but it does not sacrafice taste. I preffer to use the Crema salvadorena or Crema Hondurena as the cream that will top the enchiladas but these are not always available at your local supermarket as Crema Mexicana is. They are usually found in Mexican specialty supermarkets. The stove can be completly OMITTED in this recipe and you can use the microwave also."
 
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photo by PanNan photo by PanNan
photo by PanNan
Ready In:
35mins
Ingredients:
9
Serves:
3-4
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ingredients

  • 1 roasted store brought chicken (shredded)
  • 28 ounces canned cooked tomatillos (preffer La Costena)
  • 4 ounces canned chopped jalapenos
  • 1 whole fresh jalapeno (cut in half and seeded)
  • 10 tortillas
  • 12 cup Mexican crema (or Crema salvadorena or hondurena)
  • 1 cup crumbled queso fresco (mexican)
  • 14 cup cooking oil
  • salt
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directions

  • Heat the cooking oil in a small frying pan. Slide the torillas thru with a spatula (one by one) quickly for about 2-3 secs on each side. What you are trying to accomplish with this is for the tortillas to become soft and pliable. Be careful not to harden them by leaving them too long in the oil. Place on a paper towel to drain.
  • Open the can of tomatillos and drain. In a blender add the tomatillos and cleaned jalapeno. Blend for about 3 minute or until everything is thoroughly mixed. Preheat oven to 375°F.
  • In a medium pot, add the tomatillo mix and stir under medium heat for about 3 minutes. Add salt to taste. Turn stove off. Stir in ONLY 1/4 cup of the crema. Reserve 1/2 of this sauce and set aside.
  • Open and drain can of jalapenos and mix with the shredded chicken. At this point, add the reserved tomatillo mixture to chicken and combine by mixing together.
  • In a baking sheet, start making enchiladas by adding 2 table spoons of chicken mixture to middle of tortilla and roll. Do this with all the tortillas.Place all the enchiladas side by side in the baking pan.
  • Pour the remaining tomatillo mixture on top of the enchiladas. Place enchiladas in oven and heat thru for about 5-7 minute.
  • In a small ziploc bag, place the remaining CREMA. Make a medium-small opening at one corner, in order to squeeze cream thru corner.
  • Once enchiladas are heated thru, Drizzle crema on top of enchildas in wide and long zig zag motion. Add crumbled queso fresco on top of enchiladas and serve with rice and refried beans.

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Reviews

  1. Loved the enchiladas! They have a more authentic taste than other recipes I've tried. I used half flour and half white corn tortillas because the recipe did not specify....I liked the corn better. I am so happy that I found this recipe and will make again! Thanks for posting.
     
  2. We really enjoyed the flavor of these enchiladas. When blending the canned tomatillos and fresh jalapeno, I was so tempted to add some garlic, onion, and cilantro, but decided to stay true to the recipe. I did add a little cilantro as a garnish at the end, but it wasn't needed for flavor. I loved the shortcuts of using a cooked rotisserie chicken and the canned tomatillos instead of raw. My husband said he'd like to have these again, and that's quite a compliment. Made for PAC Fall 2009.
     
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RECIPE SUBMITTED BY

I was born in Honduras, Central America. I came to the states when I was about 2 yrs old and now currently have a full time job in the medical field. I have a family of 100+ relatives also living in Austin and we all share a passion for good food. I am known for the foods that I prepare for my dinner parties and special occassion gatherings. Weekends at my house are packed with family and friends because we usually have the grill going. I also have a knack for baking. I have been told by several people that I should open my own bakery or restaurant...which I am seriously considering in the near future. I absolutley love to cook and this is why Zaar is a heaven sent! I like to take other peoples feeings into consideration when rating recipes so my rating system reflects that. I do not rate below a 3 just for the simple fact that everyones taste is different and what might taste magnificant to some, might not be too great for others. I always give everything a second try unless I absolutley hate it (then I take a second look at the recipe and find out what attracted me to this recipe and how can I alter it a bit to my taste). I usually spend my free time brainbstorming recipes and creating them with my beautiful daughters (pictured above)!
 
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