Name: Enchiladas Verdes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 lb Fresh Tomatillos, husked and rinsed; 2 whole Serrano Peppers, stemmed; 0.5 cup White Onion, chopped; 3 cloves Garlic Cloves; 1 cup Fresh Cilantro; 0.5 cup Chicken Broth; 3 cups Cooked Chicken, shredded; 12 count Corn Tortillas; 2 cups Monterey Jack Cheese, shredded; 0.25 cup Vegetable Oil; 1 tsp Salt

"Experience the vibrant and tangy flavors of Mexico with these classic Enchiladas Verdes. Shredded chicken is tucked into lightly fried corn tortillas, blanketed in a zesty roasted tomatillo salsa, and topped with gooey melted cheese for the ultimate comfort meal."

1 Ingredients

Qty	Item
1 lb 450 g	Fresh Tomatillos, husked and rinsed
2 whole 2 whole	Serrano Peppers, stemmed
0.5 cup 80 g	White Onion, chopped
3 cloves 3 cloves	Garlic Cloves
1 cup 30 g	Fresh Cilantro
0.5 cup 120 ml	Chicken Broth
3 cups 400 g	Cooked Chicken, shredded
12 count 12 count	Corn Tortillas
2 cups 225 g	Monterey Jack Cheese, shredded
0.25 cup 60 ml	Vegetable Oil
1 tsp 5 g	Salt

2 Instructions

Place tomatillos, serrano peppers, onion, and garlic on a baking sheet and broil for 5-7 minutes until charred and softened.

Transfer the roasted vegetables and any juices into a blender. Add cilantro and chicken broth, then blend until smooth. Season with salt to taste.

Pour the salsa into a large skillet and simmer over medium heat for 10 minutes to thicken slightly.

In a small pan, heat vegetable oil. Briefly fry each tortilla for about 5-10 seconds per side until pliable but not crisp. Drain on paper towels.

Preheat your oven to 350°F (175°C). Dip a tortilla into the warm salsa, fill it with shredded chicken and a sprinkle of cheese, and roll it up.

Place the rolled tortillas seam-side down in a baking dish. Pour the remaining salsa over the top and sprinkle with the rest of the cheese.

Bake for 15-20 minutes until the cheese is bubbly and melted. Garnish with fresh crema, onions, and extra cilantro before serving.

·
Lightly frying the tortillas is essential; it creates a fat barrier that prevents the tortillas from getting soggy once the sauce is added.
·
Use a rotisserie chicken to save significant prep time while maintaining excellent flavor.
·
For a milder sauce, remove the seeds and veins from the serrano peppers before blending.
·
Charring the tomatillos until the skins burst is the secret to a deep, smoky flavor profile.

? Frequently Asked Questions

Can I use canned tomatillos for this recipe?

Yes, you can substitute canned tomatillos. Skip the roasting step and blend them directly with the other ingredients, though the flavor will be less smoky.

How do I keep my corn tortillas from breaking?

Heating them in a small amount of oil makes them flexible. If they are breaking, they aren't warm enough or didn't get enough oil contact.

What is the best cheese for Enchiladas Verdes?

Monterey Jack, Chihuahua, or Oaxaca cheese are best for melting. You can also top with Cotija for a salty, crumbly finish.

Can I make these enchiladas ahead of time?

You can prepare the salsa and chicken ahead. It's best to assemble and bake just before serving to ensure the best texture for the tortillas.

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