Enchiladas Verdes with Homemade Lemonade
Enchiladas Verdes with Homemade Lemonade
Ingredients
For the Enchiladas Verdes
- 1 Kirkland Seasoned Rotisserie Chicken, shredded
- 10 tomatillos, husks removed, rinsed
- 3 jalapeño peppers, stems removed
- 4 garlic cloves, peeled
- 4 cups water, for boiling tomatillos
- 1 tablespoon Knorr Caldo de Pollo, chicken bouillon powder
- 1/2 white onion, divided, 1/4 for sauce, 1/4 for topping
- 1/4 cup avocado oil, divided, for cooking sauce and frying tortillas
- 12 corn tortillas
- 1 cup Knudsen sour cream
- 1/2 cup Cotija cheese, crumbled
- 1 head iceberg lettuce, finely shredded
For the Homemade Lemonade
- 1 cup granulated sugar
- 1 cup water, for simple syrup
- 1 lemon
- 3 cups water, cold, for lemonade
- as needed ice
Instructions
- 1
Open the package of Kirkland Seasoned Rotisserie Chicken. Remove the chicken from the bag and shred it by hand into a medium bowl. Set aside.
⏱️ 10 min
- 2
In a medium saucepan, bring 4 cups of water to a boil. Carefully add the tomatillos, jalapeño peppers, and garlic cloves to the boiling water. Boil for 10-12 minutes, or until the tomatillos and jalapeños are softened and have changed to a duller green color.
⏱️ 15 min•🌡️ 212
- 3
Using tongs, carefully transfer the boiled tomatillos, jalapeños, and garlic cloves to a blender. Add 1/2 cup of the hot water from the pot to the blender. Add 1 tablespoon of Knorr Caldo de Pollo and 1/4 of the white onion, roughly chopped. Secure the lid and blend until completely smooth. Add more hot water, 1/4 cup at a time, if needed to achieve a pourable sauce consistency.
⏱️ 5 min
- 4
Heat 2 tablespoons of avocado oil in a large skillet or pot over medium heat. Add a few slices of the remaining 1/4 white onion to the hot oil and sauté for 1-2 minutes until fragrant. Carefully pour the blended green sauce into the skillet. Stir the sauce and bring it to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld. Keep warm over low heat.
⏱️ 10 min
- 5
While the sauce simmers, prepare the toppings. On a cutting board, cut the iceberg lettuce head in half and finely shred it. Transfer the shredded lettuce to a bowl. Finely chop the remaining 1/4 of the white onion and transfer it to a separate small bowl.
⏱️ 10 min
- 6
To make the simple syrup for the lemonade, combine 1 cup of granulated sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool slightly.
⏱️ 5 min
- 7
Cut the lemon in half. Squeeze the juice from one half of the lemon into a small measuring cup or jigger (you should get about 1 1/2 to 2 tablespoons of juice).
⏱️ 2 min
- 8
In a large pitcher or serving glass, combine the lemon juice, 1/4 cup of the cooled simple syrup, and 3 cups of cold water. Stir well. Taste and adjust sweetness by adding more simple syrup if desired. Add ice to the pitcher or individual glasses.
⏱️ 3 min
- 9
Heat 1/4 cup of avocado oil in a small skillet over medium-high heat. The oil is ready when a small piece of tortilla sizzles when dropped in. Carefully place one corn tortilla into the hot oil. Fry for about 15-20 seconds per side, just until softened and pliable, not crispy. Remove with tongs and immediately dip the fried tortilla into the simmering green sauce, ensuring both sides are coated.
⏱️ 10 min
- 10
Place the sauce-dipped tortilla on a serving plate. Add about 2-3 tablespoons of shredded chicken to the center of the tortilla. Roll the tortilla tightly to form an enchilada. Repeat this process with the remaining tortillas and chicken, arranging 2-3 enchiladas per plate.
⏱️ 10 min
- 11
Generously spread Knudsen sour cream over the assembled enchiladas. Crumble Cotija cheese over the sour cream. Add a layer of the shredded iceberg lettuce, then sprinkle the finely chopped white onion over the lettuce. Drizzle additional green sauce over the top of the enchiladas.
⏱️ 5 min
- 12
Serve the Enchiladas Verdes immediately with the fresh homemade lemonade. Garnish the lemonade with a lemon slice if desired.
Kitchen Tools
Nutrition Facts (per serving)
Enchiladas Verdes with Homemade Lemonade
For the Enchiladas Verdes
- 1 Kirkland Seasoned Rotisserie Chicken, shredded
- 10 tomatillos, husks removed, rinsed
- 3 jalapeño peppers, stems removed
- 4 garlic cloves, peeled
- 4 cups water, for boiling tomatillos
- 1 tablespoon Knorr Caldo de Pollo, chicken bouillon powder
- 1/2 white onion, divided, 1/4 for sauce, 1/4 for topping
- 1/4 cup avocado oil, divided, for cooking sauce and frying tortillas
- 12 corn tortillas
- 1 cup Knudsen sour cream
- 1/2 cup Cotija cheese, crumbled
- 1 head iceberg lettuce, finely shredded
For the Homemade Lemonade
- 1 cup granulated sugar
- 1 cup water, for simple syrup
- 1 lemon
- 3 cups water, cold, for lemonade
- as needed ice
Instructions
- 1
Open the package of Kirkland Seasoned Rotisserie Chicken. Remove the chicken from the bag and shred it by hand into a medium bowl. Set aside.
⏱️ 10 min - 2
In a medium saucepan, bring 4 cups of water to a boil. Carefully add the tomatillos, jalapeño peppers, and garlic cloves to the boiling water. Boil for 10-12 minutes, or until the tomatillos and jalapeños are softened and have changed to a duller green color.
⏱️ 15 min•🌡️ 212 - 3
Using tongs, carefully transfer the boiled tomatillos, jalapeños, and garlic cloves to a blender. Add 1/2 cup of the hot water from the pot to the blender. Add 1 tablespoon of Knorr Caldo de Pollo and 1/4 of the white onion, roughly chopped. Secure the lid and blend until completely smooth. Add more hot water, 1/4 cup at a time, if needed to achieve a pourable sauce consistency.
⏱️ 5 min - 4
Heat 2 tablespoons of avocado oil in a large skillet or pot over medium heat. Add a few slices of the remaining 1/4 white onion to the hot oil and sauté for 1-2 minutes until fragrant. Carefully pour the blended green sauce into the skillet. Stir the sauce and bring it to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld. Keep warm over low heat.
⏱️ 10 min - 5
While the sauce simmers, prepare the toppings. On a cutting board, cut the iceberg lettuce head in half and finely shred it. Transfer the shredded lettuce to a bowl. Finely chop the remaining 1/4 of the white onion and transfer it to a separate small bowl.
⏱️ 10 min - 6
To make the simple syrup for the lemonade, combine 1 cup of granulated sugar and 1 cup of water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and let cool slightly.
⏱️ 5 min - 7
Cut the lemon in half. Squeeze the juice from one half of the lemon into a small measuring cup or jigger (you should get about 1 1/2 to 2 tablespoons of juice).
⏱️ 2 min - 8
In a large pitcher or serving glass, combine the lemon juice, 1/4 cup of the cooled simple syrup, and 3 cups of cold water. Stir well. Taste and adjust sweetness by adding more simple syrup if desired. Add ice to the pitcher or individual glasses.
⏱️ 3 min - 9
Heat 1/4 cup of avocado oil in a small skillet over medium-high heat. The oil is ready when a small piece of tortilla sizzles when dropped in. Carefully place one corn tortilla into the hot oil. Fry for about 15-20 seconds per side, just until softened and pliable, not crispy. Remove with tongs and immediately dip the fried tortilla into the simmering green sauce, ensuring both sides are coated.
⏱️ 10 min - 10
Place the sauce-dipped tortilla on a serving plate. Add about 2-3 tablespoons of shredded chicken to the center of the tortilla. Roll the tortilla tightly to form an enchilada. Repeat this process with the remaining tortillas and chicken, arranging 2-3 enchiladas per plate.
⏱️ 10 min - 11
Generously spread Knudsen sour cream over the assembled enchiladas. Crumble Cotija cheese over the sour cream. Add a layer of the shredded iceberg lettuce, then sprinkle the finely chopped white onion over the lettuce. Drizzle additional green sauce over the top of the enchiladas.
⏱️ 5 min - 12
Serve the Enchiladas Verdes immediately with the fresh homemade lemonade. Garnish the lemonade with a lemon slice if desired.