Enchiladas Verdes
Authentic Mexican enchiladas filled with chicken and smothered in tangy green salsa.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups cooked shredded chicken
- 12 corn tortillas
- 2 cups tomatillos, husked and rinsed
- 1-2 serrano peppers, stemmed
- 1/2 white onion, chopped
- 2 cloves garlic
- 1/2 cup fresh cilantro
- 1 cup chicken broth
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 1/4 cup vegetable oil
- Salt to taste
Nutrition Facts
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Instructions
Make the salsa: In a pot, boil tomatillos, serrano peppers, and garlic until soft, about 10 minutes. Drain and blend with onion, cilantro, and salt until smooth.
Cook the salsa: Heat 1 tbsp oil in a pan. Pour in the blended salsa and cook for 5 minutes. Add chicken broth and simmer for 10 more minutes.
Prepare tortillas: Heat remaining oil in a skillet. Briefly fry each tortilla for about 10 seconds per side to soften. Drain on paper towels.
Assemble enchiladas: Dip each tortilla in warm salsa, fill with shredded chicken, roll up, and place seam-side down in a baking dish.
Top and bake: Pour remaining salsa over enchiladas. Drizzle with crema and sprinkle with queso fresco. Bake at 350°F for 15 minutes.
Garnish and serve: Let rest 5 minutes before serving. Garnish with extra crema, queso fresco, and sliced onions if desired.
Chef's Tips
- Tort Tip: For extra flavor, add a pinch of cumin or Mexican oregano to the salsa.
- Spice Level: Adjust heat by using more or fewer serrano peppers.
- Tortilla Tip: Keep tortillas warm in a towel while working to prevent cracking.
- Make Ahead: Salsa can be made 2 days in advance for deeper flavor.
- Vegetarian Option: Substitute chicken with sautéed mushrooms or cheese.
- Serving Suggestion: Serve with refried beans and Mexican rice for a complete meal.
