"An enchilada (pron.: /ˌɛntʃɨˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans,potatoes, vegetables, seafood or combinations.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayantimes.[4] The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. (Note that the nativeNahuatl name for the flat corn bread used was tlaxcalli; the Spanish give it the name tortilla.)[5][6][7][8] The Nahuatl word for enchilda is chīllapītzalli [t͡ʃiːlːapiː't͡salːi] which is formed of the Nahuatl word for "chili", chīlli ['t͡ʃiːlːi] and the Nahuatl word for "flute", tlapītzalli [t͡ɬapiː't͡salːi].[9] In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El cocinero mexicano ("The Mexican Chef"), published in 1831,[4] and in Mariano Galvan Rivera's Diccionario de Cocina, published in 1845.[5][10] An early mention, in English, is a 1914 recipe found in California Mexican-Spanish Cookbook, by Bertha Haffner Ginger.[11]"Isn't that interesting! Now you know a little more about where the delicious Enchiladas came from. To learn more click here!
So now, for my recipe. It is a lighter version I would say than the regular recipe just because I am personally watching what I eat a little more but you can swap things out to make regular or more authentic enchiladas. I have included some tips also to make the green sauce have a more roasted flavor.
Enchiladas with Green Sauce
- 2 Chicken Breast
- Water or Chicken Stock
- 2 whole garlic cloves, peeled
- 1/4 an onion
- 1 tbsp. grape seed oil or whatever oil you like
- 3 cloves of garlic, minced or pressed
- 1/2 an onion, diced chopped
- 4 tomatillos, quartered
- 1 poblano pepper, rough chopped (deveined, if you don't want it to be spicy)
- 1 jalapeno, rough chopped (deveined, if you don't want it to be spicy)
- 1/4 a bunch of cilantro, rough chopped
- 1/2 tbsp. salt or to taste
- 1/2 tbsp. pepper or to taste
- 1/2 tbsp. cumin or to taste
- I say to taste because I warn you I am not good at measuring. I start of with a little and taste as I go. I will try to get better at this as I make more recipes. Promise!
- Sprouted Corn Tortillas (Food For Life: Sprouted Corn Tortillas are tasty and low calorie) or regular Corn Tortillas
- Feta Cheese or Queso Fresco
Heat the tortillas on a skillet. Add a tbsp. of grape seed oil to the pan and cook the tortilla in the oil for about 20-30 seconds on each side then dip it in the sauce. Put it in a baking dish and add the chicken and cheese to the tortilla and roll them up. Repeat until you have as many enchiladas. With this recipe I made about 8.
Put the baking dish in the oven until it is heated all the way through and the cheese is melted.
Serve and enjoy.
Tip: For a roasted taste you can roast the tomatillos, jalapeno and poblano first at 350 degrees then blend them and follow the same steps.
Please let me know what you think. Buen provecho!
