Tuna Enchiladas Verde Recipes

TUNA ENCHILADAS VERDE

Steps:

• Preheat the oven to 375 degrees F. Combine the tuna, garlic, marjoram, and salsa. Combine the enchilada sauce and sour cream. Add 1/2 cup to the tuna and pour the rest into a pie plate. Heat the tortillas in a microwave at full power for 30 seconds. Dip the tortillas in enchilada sauce. Top each tortilla with 1 cup of the tuna mixture and 2 spoons of cheese, roll it up, and place seam-side down in a 7 X 11-inch dish. Cover with the top with the remaining cheese. Bake 25 minutes, until the cheese is and the sauce is bubbling.

AUTHENTIC ENCHILADAS VERDES

Steps:

• In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
• Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
• Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
• Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

ENCHILADAS VERDES (GREEN ENCHILADAS)

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Arrange peppers on prepared baking sheet.
• Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
• Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
• Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
• Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
• Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
• Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

ENCHILADAS VERDES

Steps:

• Cover a large griddle with aluminum foil and preheat to medium-high.
• Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
• Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
• Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
• Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

TUNA ENCHILADAS

Steps:

• Drain tuna and combine with 1 cup cheese.
• Cook onion and garlic in 1 tablespoon oil until onion is tender.
• Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
• Simmer 15 minutes.
• Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
• One at a time, soften tortillas by frying briefly in oil.
• Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
• Pour remaining sauce over enchiladas.
• Top with remaining cheese.
• Bake at 375 degrees 20 to 25 minutes.

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).

TUNA ENCHILADAS VERDE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium bowl stir together tuna, sour cream, onion, cumin, 1/3 cup enchilada sauce, and diced green chilis.
• Spread 1/2 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish.
• Divide tuna mixture between tortilla (about 1/3 cup each) and wrap each tortilla, placing seam side down in baking dish.
• Pour remaining enchilada sauce evenly on top and sprinkle with cheese.
• Bake for about 20 minutes until cheese is melted and bubbly.
• Sprinkle with queso fresco, green onion and cilantro and serve