Homemade Mexican Enchiladas Verdes
This melty, delicious cheese dish has an explosion of flavor, it’s so good I just don’t know how to describe it!!
Servings: 2-6 (depending on the size of baking pan)
- 4 tomatoes
- 8 Serrano chiles
- 1 clove garlic
- 1/4 onion
- salt and pepper to taste
- 1/2 chicken breast cooked and shredded (save the broth)
- panela cheese or queso quesadilla (Mexican melting cheese)
- sliced onion (red if you like since it’s a smell and taste softer than the white or yellow onions)
- Roast chiles and tomatoes.
- Then blend with the onion, garlic, seasoning (I use a bit of salt and black pepper) and chicken breast broth.
- After blending, pour sauce in a pan with very little olive oil, you cook the sauce and thicken it over the stove top on Medium flame, once it begins to slightly bubble up remove from flame or keep on the lowest setting. TA-DA! You have sauce!!!! =) ***(If you are making enchiladas with chicken or potatoes make sure the chicken is boiled and shredded into small pieces or the potatoes smashed)***
- Heat up some tortillas (about 6-9 seconds each side) so they don’t rip when you roll them up.
- Heat up at least 12-30 depending on family size each person can eat 1-4
- On a side of the tortilla or edge place cheese (if you have chicken or potatoes add a small strip like amount or smudge of that as well)
- Spray non stick on a baking pan and brush some of the enchilada sauce on it (not a lot just enough to “moisten” the pan)
- Roll up the tortilla with the ingredients in it (repeat this until the baking pan is full)
- Apply Enchilada sauce GENEROUSLY, add a lot of cheese above them.
- Put in the oven on 425 degrees
- Remove 12-18 minutes later or once 90 % of the cheese has melted.
Serve with Mexican rice and beans with sour cream and ENJOY!!