Enchiladas Verdes

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Description

I learned this recipe from an amazing cook from Puebla. I’ve been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!

Ingredients

  • 2 cloves garlic
  • 3 serrano peppers
  • 2 ¼ pounds small green tomatillos, husks removed
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken bouillon granules
  • ½ store-bought rotisserie chicken, meat removed and shredded
  • ¼ head iceberg lettuce, shredded
  • 1 cup cilantro leaves
  • 1 (8 ounce) container Mexican crema, crema fresca
  • 1 cup grated cotija cheese

Instructions

  1. Cover a large griddle with aluminum foil and preheat to medium-high.
  2. Cook tomatillos
  3. serrano peppers
  4. and garlic on the hot griddle
  5. turning occasionally
  6. until toasted and blackened — about 5 minutes for garlic
  7. 10 minutes for peppers
  8. and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
  9. Heat oil in a small
  10. deep skillet to 350 degrees F (175 degrees C).
  11. Lightly fry tortillas
  12. one at a time
  13. in hot oil until warmed through
  14. 3 to 5 seconds per side. Drain on a paper towel-lined plate.
  15. Place toasted tomatillos
  16. serrano peppers
  17. and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture
  18. reduce heat
  19. and cook at a simmer until slightly thickened
  20. about 10 minutes.
  21. Soak tortillas in sauce
  22. one at a time
  23. for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
  24. Spoon a generous amount of sauce over rolled tortillas. Top with lettuce
  25. cilantro
  26. crema
  27. and cotija cheese. Pour remaining sauce on top or serve on the side.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Servings: 9

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