Mommie's Seafood Enchiladas
Mommie's Seafood Enchiladas is a gluten free and pescatarian recipe with 8 servings. For $1.94
Enchiladas Verdes Green Enchiladas
Details
- Serving Size: 6
- Weight Watchers: 13 Points
Cuisine
- Mexican
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 pound skinless, boneless chicken breast
- 12 Anaheim green chili peppers
- 1/2 cup canola oil for frying
- 1 quart Suero de Sal (whey) or buttermilk can be used as a substitute
- 2 tablespoons flour
- 1 medium white onion, diced
- 12 to 18 corn tortillas, preferably white
- 1 cup white shredded cheese (Monterey Jack, Azadero or Muenster)
- 1/4 queso fresco, crumbled
- 1/2 cup crema or sour cream (for sauce and topping)
- Salt (to taste)
- Water (if needed)
Instructions
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
Place peppers evenly in a single layer on a foil-lined cookie sheet.
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
Pour mixture into medium skillet and set over medium-low heat to warm.
In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
Fry tortillas in hot oil until softened.
Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
Place softened tortillas on individual serving plates.
Drain on paper towels. Fill with cooked chicken, cheese, and onion.
Pour 2 cups of the sauce over enchiladas.
Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
Serve with a dollop of crema or sour cream and your favorite side dish.
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