{"id":13186,"date":"2026-02-18T14:59:54","date_gmt":"2026-02-18T14:59:54","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=13186"},"modified":"2026-02-18T15:05:25","modified_gmt":"2026-02-18T15:05:25","slug":"green-chicken-enchiladas-enchiladas-verdes","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/02\/18\/green-chicken-enchiladas-enchiladas-verdes\/","title":{"rendered":"Green Chicken Enchiladas (Enchiladas Verdes)"},"content":{"rendered":"<figure id=\"attachment_11022\" aria-describedby=\"caption-attachment-11022\" style=\"width: 218px\" class=\"wp-caption alignright\"><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11022\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg\" alt=\"\" width=\"218\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg 218w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg 700w\" sizes=\"auto, (max-width: 218px) 100vw, 218px\" \/><\/a><figcaption id=\"caption-attachment-11022\" class=\"wp-caption-text\">Alicia Boes<\/figcaption><\/figure>\n<p><em><strong>Ingredients<\/strong><\/em><\/p>\n<ul>\n<li>12 tomatillos (husks removed, rinsed)<\/li>\n<li>1\u20133 jalape\u00f1os (adjust to spice preference)<\/li>\n<li>1\/4 white onion<\/li>\n<li>5 garlic cloves<\/li>\n<li>4 poblano peppers<\/li>\n<li>Handful of fresh cilantro<\/li>\n<li>Chicken bouillon (to taste)<\/li>\n<li>Salt (to taste)<\/li>\n<li>Onion powder (to taste)<\/li>\n<li>Garlic powder (to taste)<\/li>\n<li>Corn tortillas<\/li>\n<li>Oil (for frying tortillas)<\/li>\n<li>Shredded chicken (cooked)<\/li>\n<li>Oaxaca cheese (shredded)<\/li>\n<li>Mexican sour cream (for topping)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><em><strong>Instructions<\/strong><\/em><\/p>\n<p><strong>Roast the Poblanos<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0 Char poblano peppers over an open flame or under the broiler until skins are blackened.<\/p>\n<p>2\u00a0\u00a0\u00a0 Place them in a zip-top bag or covered bowl to steam for 10\u201315 minutes.<\/p>\n<p>3\u00a0\u00a0\u00a0 Peel off the skin, remove seeds, and set aside.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Cook the Tomatillos &amp; Jalape\u00f1os<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0 Bring water to a boil.<\/p>\n<p>2\u00a0\u00a0\u00a0 Add tomatillos and jalape\u00f1os.<\/p>\n<p>3\u00a0 \u00a0Boil just until tomatillos change from bright green to a dull olive color (about 5\u20137 minutes). Do not overboil to avoid bitterness.<\/p>\n<p>4\u00a0\u00a0\u00a0 Drain.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Make the Green Sauce<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0 Add to blender:<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Boiled tomatillos<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Jalape\u00f1os<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Onion<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Garlic<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Cilantro<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Peeled poblanos<\/p>\n<p>2\u00a0\u00a0\u00a0 Blend until smooth.<\/p>\n<p>3\u00a0\u00a0\u00a0 Season with chicken bouillon, salt, garlic powder, and onion powder to taste.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Cook the Sauce<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0 Pour blended sauce into a pan.<\/p>\n<p>2\u00a0\u00a0\u00a0 Simmer for several minutes to let flavors develop.<\/p>\n<p>3\u00a0\u00a0\u00a0 Taste and adjust seasoning as needed.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Prepare the Tortillas<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0 Heat oil in a skillet.<\/p>\n<p>2\u00a0\u00a0\u00a0 Lightly fry each corn tortilla just until soft and pliable (do not make crispy).<\/p>\n<p>3\u00a0\u00a0\u00a0 Drain on paper towels.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Assemble the Enchiladas<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0 Dip each tortilla into the warm green sauce.<\/p>\n<p>2\u00a0\u00a0\u00a0 Fill with shredded chicken and a handful of shredded Oaxaca cheese.<\/p>\n<p>3\u00a0\u00a0\u00a0 Roll tightly and place seam-side down in a baking dish.<\/p>\n<p>4\u00a0\u00a0\u00a0 Repeat with remaining tortillas.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Bake<\/strong><\/p>\n<p>1\u00a0\u00a0\u00a0 Pour remaining sauce over the top.<\/p>\n<p>2\u00a0\u00a0\u00a0 Sprinkle with more shredded Oaxaca cheese.<\/p>\n<p>3\u00a0\u00a0\u00a0 Bake at 350\u00b0F (175\u00b0C) until cheese is melted and bubbly (about 15\u201320 minutes).<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Finish<\/strong><\/p>\n<p>Top with Mexican sour cream before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 12 tomatillos (husks removed, rinsed) 1\u20133 jalape\u00f1os (adjust to spice preference) 1\/4 white onion 5 garlic cloves 4 poblano peppers Handful of fresh cilantro Chicken bouillon (to taste) Salt (to taste) Onion powder (to taste) Garlic powder (to taste) Corn tortillas Oil (for frying tortillas) Shredded chicken (cooked) Oaxaca cheese (shredded) Mexican sour cream<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[299],"class_list":["post-13186","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 12 tomatillos (husks removed, rinsed) 1\u20133 jalape\u00f1os (adjust to spice preference) 1\/4 white onion 5 garlic cloves 4 poblano peppers Handful of fresh cilantro Chicken bouillon (to taste) Salt (to taste) Onion powder (to taste) Garlic powder (to taste) Corn tortillas Oil (for frying tortillas) Shredded chicken (cooked) Oaxaca cheese (shredded) Mexican sour cream","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=13186"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13186\/revisions"}],"predecessor-version":[{"id":13187,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/13186\/revisions\/13187"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=13186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=13186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=13186"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=13186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}