Enchiladas Verdes Recipe

Make your own mole plate

1. 1

   In a medium saucepan, combine tomatillos, white onion, garlic, jalapeño, and water. Bring to a boil, then reduce heat and simmer until tomatillos are soft, about 10 minutes.

2. 2

   Carefully transfer the softened vegetables to a blender. Add cilantro and lime juice; blend until smooth. If needed, add more water, 1 tablespoon at a time, to reach a pourable consistency. Season with salt to taste.

3. 3

   Return the sauce to the pan and simmer over low heat for 5 minutes to meld flavors. Keep warm.

4. 4

   Prepare fillings: if using chicken, warm shredded chicken in a skillet with a pinch of salt. If using cheese, have shredded cheese ready for filling.

5. 5

   Warm tortillas: Lightly brush or dip tortillas in a small amount of oil, then warm in a dry skillet 5–10 seconds per side until pliable.

6. 6

   Assemble enchiladas: Place filling (chicken or cheese) along the center of each tortilla, roll tightly, and arrange seam-side down in a lightly oiled baking dish.

7. 7

   Coat with sauce: Pour the tomatillo sauce over the rolled tortillas, coating evenly. Sprinkle remaining cheese over the top.

8. 8

   Bake: Preheat oven to 375°F (190°C). Bake uncovered for 15–20 minutes until cheese is melted and bubbling.

9. 9

   Serve: Top with crema and garnish with radishes and lettuce as desired. Finish with extra cilantro if you like.