Enchiladas Verde Recipe

Enchiladas Verde Recipe
Are you trying to use up all of that zucchini from your garden? Enchiladas Verde is a favorite family dish everybody devours, and nobody but the cook has any idea that it’s full of zucchini. This dish also uses up some of the jalapeno peppers from the garden, and also green peppers for those who prefer milder enchiladas.
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If you have leftover chicken, to save time, you can skip a step and use that, or substitute shredded pork, cooked white fish, or real crab (the fake stuff doesn’t hold up well when cooked). You can even leave out the chicken for a vegetarian version. These enchiladas are quite substantial, and will most likely become a family favorite. The casserole can be assembled up to three days ahead, covered, and refrigerated, so it’s perfect for serving company when on a tight schedule.

12 Servings

2 tablespoons vegetable oil, divided
2 cloves garlic, finely minced
1 medium onion, finely chopped
1/2 to 1 cup jalapeno peppers, finely chopped or substitute half jalapeno and half green bell pepper
3 cups finely shredded zucchini
1/4 cup flour
3 cups chicken broth
2 4 oz. cans diced mild green chilies
2 cups sour cream
2 cups queso fresco, (white Mexican cheese), crumbled
4 cups shredded cheddar jack cheese, divided
salt and freshly ground black pepper

1 pound boneless skinless chicken breast halves, trimmed of any fat or veins, and sliced very thin

18 corn tortillas
Vegetable oil
  1. Preheat oven to 350º. Spray a 9 x 13" shallow casserole dish with non-stick spray
  2. Measure 1 tablespoon of the vegetable oil into a large skillet; heat over medium heat and add the garlic, onions, peppers, and zucchini.
  3. Cook until the vegetables are softened; stir in the green chilies.
  4. Sprinkle the flour over the mixture and stir well.
  5. Whisk in the chicken broth, bring to a boil, and stir until thickened.
  6. Turn off the heat and stir in the queso fresca and 2 cups of the cheddar jack cheese; stir until the cheese is melted.
  7. Taste for seasoning and add salt and pepper to taste.
  8. Meanwhile, measure the remaining tablespoon vegetable oil into a separate skillet over medium high heat.
  9. Stir-fry the chicken until it is white.
  10. Season with salt and pepper, place in a bowl, and stir in two cups of the zucchini sauce.
  11. Heat 1/2" vegetable oil in a small skillet.
  12. Using tongs, dip the tortillas into the hot oil just long enough to soften, but not so long as to crisp them.
  13. Place on paper towels and press excess oil out.
  14. Assembly: Divide the chicken mixture between the softened tortillas, placing the mixture down the middle of each, topping each with about a tablespoon of the remaining cheese.
  15. Roll each up tightly and place in the casserole dish.
  16. Pour the zucchini sauce over all, and top with the remaining cheese.
  17. Bake for about 30 minutes or until the sauce is bubbly.

Note: the casserole can be assembled up to three days ahead and refrigerated. Baking time for the chilled enchiladas will be slightly longer.

Amount Per Serving
Calories 583 Calories from Fat 324
Percent Total Calories From: Fat 56% Protein 21% Carb. 24%

Nutrient Amount per Serving
Total Fat 36 g
Saturated Fat 17 g
Cholesterol 102 mg
Sodium 930 mg
Total Carbohydrate 34 g
Dietary Fiber 3 g
Sugars 0 g
Protein 31 g

Vitamin A 34% Vitamin C 46% Calcium 0% Iron 22%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.