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!
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.
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
1/2 bulb Garlic
18 small Tomatillos
2 Onions, halved
Salt (to taste)
Pepper (to taste)
1/2 cup Vegetable Oil (to fry tortillas)
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.
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
- Aperol Grapefruit Margarita by Books n’ Cooks
- Authentic Enchiladas Verdes by Corn, Beans, Pigs & Kids
- Blue Raspberry Margarita by Our Crafty Cocktails
- Cantaloupe Agua Fresca by Palatable Pastime
- Chile-Roasted Dutch Yellow Potatoes by Shockingly Delicious
- Dorito Taco Casserole by Making Miracles
- Easy Cheesy Beef Enchiladas With Verde Sauce by Our Crafty Mom
- Enchiladas with Red Chili Sauce by Hezzi-D's Books and Cooks
- Pozole Rojo with Chicken by Karen's Kitchen Stories
- Slow Cooker Carnitas (Mexican Pulled Pork) by The Spiffy Cookie
- Taco Crepes by A Day in the Life on the Farm
- Walking Taco Salad by Simply Inspired Meals