Enchilada Verde Recipe
Make Enchilada Verde Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Make the verde sauce
In a medium saucepan, simmer tomatillos (2 cups) with the chopped onion, minced garlic (3 cloves), jalapeño (1 piece), and 1/2 cup chicken broth until the tomatillos are softened. Transfer to a blender with cilantro (0.5 cups) and salt (1 tsp). Blend until smooth; adjust with more broth for desired consistency.
- 2
Warm or lightly fry tortillas
Heat a skillet and warm the 12 corn tortillas, or lightly fry them briefly in vegetable oil (2 tbs) to make them pliable. Drain on paper towels.
- 3
Prepare filling
In a bowl, combine shredded chicken (2 cups) with 0.5 cup shredded cheese and 0.5 cup crema to lightly bind. Set aside.
- 4
Assemble enchiladas
Dip each warm tortilla in the verde sauce, spoon some of the chicken-cheese-crema filling onto the center, roll tightly, and place seam-side down in a baking dish coated with a thin layer of sauce.
- 5
Top with sauce and cheese
Pour the remaining verde sauce over the rolled tortillas. Sprinkle remaining cheese (0.5 cup) over the top. Drizzle a little crema on top if desired.
- 6
Bake
Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, until cheese is melted and sauce is bubbling.
- 7
Serve
Garnish with chopped cilantro (optional) and serve warm with extra crema on the side.
