Friday, May 1, 2020

Authentic Enchiladas Verdes

This winter I was excited to sign up for my local Hispanic cultural center, La Luz Centro Cultural's monthly cooking class series.  The first class was held in February and featured Authentic Enchiladas Verdes.  Today I'm going to be sharing with you a modification of the recipe they shared with us in honor of Cindo de Mayo coming up next week, because couldn't we all use a little celebration and delicious Mexican food in our life!


Authentic Enchiladas Verdes #CincodeMayoRecipe

My community has several different heritages in it - the Germans and Danish who settled here over 125 years ago and starting in the 1940s a migrant Hispanic population who eventually made Franklin County home.  Over the decades through present day, more family members have come to the area and have established roots due to the availability of shelter, food and employment.  In 2013 La Luz opened its door to help this growing demographic by offering a variety of programs and services, as well as foster relationships.  This was the second year La Luz offered their winter cooking classes - a great way to make connections and share their cultural traditions.

La Luz Centro Cultural Cooking Class, Hampton, Iowa

The February Enchiladas class was led by two La Luz Victim Advocates, Lili and Maria.  I enjoyed hearing about where both of their families originated in Mexico and how that influences their cooking.  One thing they both agreed on is that Mexican cooking uses four main seasonings - garlic, onion, cilantro and salt.  They also shared great tips on buying ingredients at the grocery store, including which grocery stores in our area were the best.  Did you know that if you see lines on a jalapeno pepper it means it is older and hotter?  It was so much fun taking in all of their knowledge while learning how to make enchiladas.

Now when it comes to enchiladas, Maria and Lili said to always use fresh, corn tortillas.  They recommended getting your tortillas from your favorite Mexican restaurant.  They shared with us which restaurants in our area have the best tortillas, as well as when they are made so we could make sure to get the freshest!  Corn tortillas absorb the enchilada sauce well while not getting soggy.  Plus you fry the tortillas before assembling so you really can't go wrong!


La Luz Centro Cultural Cooking Class, Hampton, Iowa

Another thing I learned about making authentic enchiladas is that you don't bake them!  When one of the participants in the class asked the instructors about baking them they looked at us like we were ridiculous.  Baking enchiladas must be an Americanized version of this classic Mexican dish.  But really, after going through the class, why would we bake them?  The meat, sauce and tortillas are all cooked before assembling so it is good to go.  I guess it would be like taking the extra step of putting your mac and cheese in the oven.  It is technically all done but some people like that little something that baking it gives to the dish.

La Luz Centro Cultural Cooking Class, Hampton, Iowa

I had a great time at the La Luz Cultural Cooking Class and learning all about enchiladas and Mexican food traditions!  I hope you enjoy this recipe as much as my family and I do.  Mexican food is one of my favorites; I love all of the fresh ingredients and bold flavors you can find in it, just like in these Authentic Green Enchiladas!

Authentic Enchiladas Verdes #CincodeMayoRecipe

Authentic Enchiladas Verdes

Whole Chicken
1/2 bulb Garlic
4 Jalapenos
18 small Tomatillos
2 Onions, halved
Salt (to taste)
Pepper (to taste)
1/2 cup Vegetable Oil (to fry tortillas)
Corn Totillas

Boil chicken with garlic for 1 1/2 hours.  Take out chicken to cool, then shred.  Take out garlic and put in blender to start making the sauce.

Boil the jalapenos, tomatillos, and onions for 10 minutes.  Add the jalapenos to the garlic in the blender and combine.  Then add the tomatillos and onions and blend til smooth.  Finish the sauce by adding salt and pepper as desired.  This is your enchilada sauce.

In a frying pan, heat oil and fry the tortillas for 10 seconds on each side.  Once fried, add 1 Tbsp of sauce and chicken inside the tortillas, then roll.  Once rolled add another tablespoon or two of sauce over your enchilada.

Top your enchilada with shredded lettuce, sour cream and queso fresco.

Authentic Enchiladas Verdes #CincodeMayoRecipe

I love how simple this chicken enchiladas recipe is and how easy it is to make the fresh green enchilada sauce.  So next time you're in the mood for enchiladas, toss out the canned stuff and try this recipe instead!  Homemade Authentic Enchiladas Verdes couldn't be simpler!

What is your favorite Mexican food?  Let me know and check out these other recipes perfect to help you celebrate!

Cinco de Mayo Recipes

15 comments:

  1. What a fun class. I can't wait to try this authentic version of one of our favorite dishes.

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    1. It was such a great time! I can't wait to go to more in the future.

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  2. Yum! Definitely will try this at home. My favorite lodal TexMex restaurant down here in TX is closed for the duration. Thanks for posting the recipe.

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    1. I think we're all missing our favorite Mexican restaurants during this COVID-19 closure across the country. This is a great substitute for the real deal!

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  3. What a wonderful story to this recipe. La Luz sounds like such a wonderful community organization. I love that they're helping the community and teaching others about their culture. Bookmarking this authentic enchilada to make for my husband, who adores our Americanized Mexican food. We'll see which he likes better!

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    1. They are a great organization for the entire community!

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  4. Love the cooking class pics and information - makes sense that they don't bake them but how funny that we all think of that as a standard part of making this dish! Yumm!!

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  5. What a cool class, and You know the recipe is authentic!! They sound delicious.

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    1. Thanks! It was such a great experience!

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  6. I could eat this every 2 weeks and never tire of seeing it on the menu. Seriously yummy sounding.

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    1. We eat Mexican dishes at least weekly at our house so I completely understand!

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  7. This is awesome. I would love to take a class someday. Thanks for sharing this recipe.

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  8. What a great program and I would love to take those classes. Your enchiladas look fabulous!

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  9. Wow. Looks so yummy!! Thanks for sharing this recipe.

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