Savory Delicious Enchiladas Verdes Recipes

SAVORY HALIBUT ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the halibut into the mixture.
• Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
• Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminum foil
• Bake in preheated oven for 45 minutes. Top with avocado slices to serve.

ENCHILADAS VERDES

Steps:

• Preheat oven to 400 degrees.
• To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
• To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

JOE'S SAVORY SHRIMP ENCHILADAS VERDE - PARTY SIZE

Steps:

• Heat oven to 425 degrees F.
• FILLING:.
• In a large stainless steel or glass mixing bowl combine shrimp, sliced or chopped mushrooms, chopped onion, 3 packets of Sazon Goya, and white pepper, chili powder & 2 Tbsp lite olive oil. Mix together.
• In large saute pan (we use a 6 quart pan) melt all the butter and add remaining 2 Tbsp of olive oil.
• Add shrimp mix to pan and cook until shrimp is roughly half done (still translucent in center, slightly pink on outside). Then pour sake or white wine into the pan with shrimp mix and finish cooking (shrimp should be pink and no longer translucent).
• Remove shrimp mix with slotted spoon, leaving liquid in pan. Reduce remaining liquid (by about half). Once reduced make corn starch slurry by adding corn starch to small portion of warm liquid from pan in separate small bowl and blend thoroughly. When there are no lumps remaining add the corn starch slurry to the liquid still in pan and bring to a simmer while stirring.
• Return shrimp mix to pan with thickened liquid and stir to combine then remove from heat. Let cool.
• Once cool, pour shrimp mix into food processor and chop to rough chopped consistency (unless using very small shrimp).
• When finished chopping return shrimp mix to metal bowl and mix with crumbled/grated Queso Fresco and add half can of verde sauce (14 oz) and mix.
• TORTILLAS/ENCHILADAS:.
• Heat vegetable oil in frying pan to 350 degrees.
• Fry tortillas for approximately 5 seconds flipping, then another 5 seconds until lightly fried, one by one in hot oil, setting each on separate paper towel to absorb some of the oil (I make a stack - paper towel, tortilla, paper towel, tortilla, etc).
• Pour approximately 6 oz of the verde sauce into the bottom of each pan to keep enchiladas from sticking.
• Warm approximately 6 oz verde sauce in pan, then put in shallow bowl. Dip each slightly fried tortillas in warm green salsa, until tortillas become soft again (maybe 5 seconds).
• After frying the tortillas and dipping in salsa verde, add aprox 2 TBS (more or less to your taste) shrimp mix filling per tortilla in center of tortilla in a straight line from one edge to the other, then roll tortilla. Place each into 9x13 pan seam side down (will need 3 pans!) until each pan is full with single layer of rolled enchiladas.
• Pour approximately 1/2 can salsa verde over rolled enchiladas in each pan.
• Sprinkle 4 oz cheese each over each pan of enchiladas.
• Cook at 425 degrees for approximately 20 minutes until cheese is bubbling, should be heated through.
• Cool slightly and serve with sprinkle of chopped cilantro on top.