Enchiladas Verdes Recipe
Indulge in our Enchiladas Verdes, featuring tender corn tortillas filled with savory shredded chicken, smothered in a zesty green tomatillo sauce, and topped with a sprinkle of fresh cilantro and crumbled queso fresco. Each bite delivers a delightful burst of flavor that will transport you straight to the heart of Mexico. Served with a side of refried beans and Mexican rice, this dish is a fiesta on your plate!
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Ingredients
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General
Tomatillo Sauce
Chicken Filling
Enchiladas Assembly
Side Dish - Refried Beans
Side Dish - Mexican Rice
Method
Prepare the Green Sauce (Salsa Verde)
Roast the Vegetables
In a hot skillet or oven broiler, roast 1 lb of husked tomatillos, 2-3 serrano or jalapeño peppers, 1 small white onion (quartered), and 2 garlic cloves (unpeeled) until charred and soft. This should take about 8-10 minutes.
Blend the Sauce
Peel the garlic, then transfer roasted vegetables to a blender. Add 1/2 cup of fresh cilantro leaves and a pinch of salt. Blend until smooth. Taste and adjust seasoning if needed. Set aside.
Prepare the Chicken Filling
Cook and Shred Chicken
Poach 2 boneless, skinless chicken breasts in simmering salted water or chicken broth for about 15-20 minutes until fully cooked. Remove from liquid and let cool slightly, then shred using forks or hands.
Season the Chicken
In a skillet, heat 1 tablespoon of oil and lightly sauté the shredded chicken with a couple tablespoons of the prepared salsa verde for 2-3 minutes. Set aside.
Assemble the Enchiladas
Fill and Roll
Place about 2 tablespoons of shredded chicken on each tortilla, roll tightly, and place seam-side down in a lightly greased baking dish.
Top with Sauce
Pour the remaining salsa verde evenly over the rolled enchiladas, making sure they're fully coated.
Bake
Preheat oven to 375°F (190°C). Bake the enchiladas uncovered for 15-20 minutes, until heated through and edges begin to crisp slightly.
Garnish and Serve
Sprinkle crumbled queso fresco and fresh chopped cilantro over the baked enchiladas just before serving. Optionally, add a dollop of sour cream or slices of avocado.
Serve hot with a side of refried beans and Mexican rice for a complete meal.
