Tomatillo Sauce Recipe For Enchiladas

Tomatillo Enchilada Sauce Seeking Good Eats

WEBJan 16, 2022 · Caramelize the onion, peppers, and tomatillos in olive oil. Add Remaining Ingredients. Next, add all remaining ingredients, including minced garlic, cilantro, canned …

Rating: 5/5(3)

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Chicken Enchiladas Once Upon a Chef

WEBFeb 8, 2024 · Step 1: Make the Sauce. Cook the onions and garlic in olive oil until soft (no need to chop them too finely since it all gets puréed in …

1. Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.
2. Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
3. Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook until just done, about 2 minutes per side; transfer to a plate to cool. Do not rinse the pan. Add the onions and reduce the heat to medium. Cook, stirring occasionally, until soft, about 5 minutes. Remove the pan from the heat.
4. Once the chicken is cool enough to handle, shred it into bite-sized pieces. (All tenderloins have a tough tendon running through them; just remove it.) Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.

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Enchiladas Verdes: in a Tomatillo Sauce Pati Jinich

WEBMay 3, 2011 · Place the tomatillos, garlic and 1/2 cup of the cooking liquid in the blender and puree. Add the chiles serranos, cilantro leaves, onion …

Rating: 4.5/5(8)
1. Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.
2. In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil," one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.

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