Name: Taqueria El Cuñado Abierto Todos Los Dias Enchiladas Verdes Recipe
Cook time: 50 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tsp salt; 0.5 tsp pepper; 2 tbs olive oil; 1 medium, chopped onion; 3 cloves, minced garlic; 1.5 lbs, husked and rinsed tomatillos; 2 whole, stemmed and seeded jalapeño peppers; 0.5 cup cilantro; 2 tbs lime juice; 0.5 cup chicken broth; 2 cups shredded cooked chicken; 0.5 cup, crumbled queso fresco; 8 small corn tortillas; 2 tbs olive oil; 0.25 cup, for topping queso fresco; 0.25 cup, chopped for garnish cilantro; 2 cups refried beans; 1 cup long-grain white rice; 0.5 cup tomato sauce; 1.5 cups chicken broth; 1 clove, minced garlic; 0.25 cup, finely chopped onion

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!

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.

Roast the Vegetables

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.

Blend the Sauce

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.

Cook and Shred 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.

Season the Chicken

Warm 8 corn tortillas in a dry skillet or microwave under a damp towel to make them pliable.

Prepare the Tortillas

Place about 2 tablespoons of shredded chicken on each tortilla, roll tightly, and place seam-side down in a lightly greased baking dish.

Fill and Roll

Pour the remaining salsa verde evenly over the rolled enchiladas, making sure they're fully coated.

Top with Sauce

Preheat oven to 375°F (190°C). Bake the enchiladas uncovered for 15-20 minutes, until heated through and edges begin to crisp slightly.

Bake

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.

salt

pepper

olive oil

onion

garlic

tomatillos

jalapeño peppers

cilantro

lime juice

chicken broth

shredded cooked chicken

queso fresco

corn tortillas

refried beans

long-grain white rice

tomato sauce

Enchiladas Verdes

Make Enchiladas Verdes Recipe in just 50m. 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!

Enchiladas Verdes Recipe

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