February 15, 2012
A Wonderful Mexican Dinner: Creamy Chicken Enchiladas Verdes
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As you know, we like to do things that are seasonal and local here, because things tend to just taste better when that's how you do it. So when summer comes around and it's finally tomatillo time, this is a great one to make!
This is a dish that's very easy to make and really shows off the way a couple of different flavors can create an amazingly tasty combination in your mouth. The pairing of the cool and tangy sour cream with the tart tomatillos and the creamy cheese is just fantastic. We have a feeling it'll make you hungry, and it's worth the inkling of guilt you might feel making them.
Now, we've made enchiladas verdes before - a couple of variations actually - but this version is one of the easier and more enjoyable ones we've had.
Making the Dish
2 chicken legs, cooked and shredded
6 - 8 tomatillos
1 - 2 jalapenos or serranos, depending on your desire for spice
1 cup chicken broth
1 tbsp flour
3 cloves garlic
1 cup sour cream
1/4 cup roasted chiles
1 cup shredded colby-jack cheese
1/2 tbsp cumin
1 tsp cayenne pepper
6 flour tortillas
salt and pepper to taste
We served our enchiladas with a side of refried beans, heated up from the can and seasoned with some cayenne, cumin, and a scoop of any chiles you have left over.
The enchiladas were extremely tasty! Plus if you make enough for a serving of leftovers, they only get better after a day of having the flavors mingle.
Got a killer enchilada recipe? Let us know in the comments!
One year ago: Homemade Neapolitan pizza recipes