Enchiladas Verdes Recipe

1. 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.

2. 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.

3. 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.

4. 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.

5. Prepare the Tortillas

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

6. 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.

7. Top with Sauce

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

8. 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.

9. 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.

10. Serve hot with a side of refried beans and Mexican rice for a complete meal.