Generous dollops of sour cream and a sprinkling of freshly chopped cilantro, or green onions add a final flourish to this mouthwatering dish, which is a substantial meal on its own. What Can I Serve With Green Chicken Enchiladas? The key to keeping your mixture inside the tortilla is not to overload it and to always put your rolled tortillas seam side down into your baking dish.Īlso, try to keep most of the filling towards the center of the tortilla when you spoon it on, as when you roll it the filling will spread out to the edges. The corn tortilla will add a balance to the already punchy sauce. That means they will be able to hold on to your enchilada filling while cooking and also won’t go soggy from the moisture. This Green Chicken Enchiladas recipe calls for corn tortillas rather than flour, although the flour tend to be larger and are also stronger. It won’t have quite the same fresh flavor to it, but it will taste almost as delicious! Tortillas In a pinch, you can absolutely make these Green Chicken Enchiladas with store bought salsa verde. To make salsa Verde from scratch, simply throw the ingredients into a food processor and your sauce is done, with any leftovers still good for up to 1 week (as long as they’re stored in an airtight container in the fridge). Salsa VerdeĪn enticing blend of fresh herbs, garlic, tomatillos, mustard, capers and oil, this punchy sauce makes a great addition to a wide range of Mexican meals. Similarly, you can make a large batch of the chicken mixture for these enchiladas and freeze the remaining half, so next time all you have to do is roll those babies up and top them with your salsa verde and cheese. Shredded chicken is always handy to have on hand, so you might like to make a big batch of it to store in the fridge or freezer.
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