Name: Enchiladas Verdes de Pollo
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb Tomatillos, husked and rinsed; 2 whole Serrano peppers, stemmed; 1 medium White onion, chopped; 3 cloves Garlic, peeled; 1 bunch Fresh cilantro; 3 cups Cooked chicken breast, shredded; 12 units Corn tortillas; 3 tbsp Vegetable oil; 2 cups Chihuahua or Monterey Jack cheese, shredded; 0.5 cup Mexican crema or sour cream; 0.5 cup Chicken broth; 1 tsp Salt

"Experience the vibrant flavors of Mexico with these Enchiladas Verdes de Pollo, featuring succulent shredded chicken wrapped in corn tortillas and smothered in a zesty, homemade roasted tomatillo sauce. Finished with bubbly melted cheese and fresh toppings, it is the ultimate comfort meal for any night of the week."

Ingredients

Qty	Item
1 lb 450 g	Tomatillos, husked and rinsed
2 whole 20 g	Serrano peppers, stemmed
1 medium 150 g	White onion, chopped
3 cloves 15 g	Garlic, peeled
1 bunch 40 g	Fresh cilantro
3 cups 450 g	Cooked chicken breast, shredded
12 units 12 units	Corn tortillas
3 tbsp 45 ml	Vegetable oil
2 cups 225 g	Chihuahua or Monterey Jack cheese, shredded
0.5 cup 120 ml	Mexican crema or sour cream
0.5 cup 120 ml	Chicken broth
1 tsp 5 g	Salt

How to Make Enchiladas Verdes de Pollo

Preheat your broiler. Place tomatillos, serrano peppers, half of the onion, and garlic on a baking sheet. Broil for 5-7 minutes until charred and softened.

Transfer the charred vegetables and their juices into a blender. Add the fresh cilantro and salt. Blend until smooth.

Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the blended salsa and add the chicken broth. Simmer for 10 minutes until slightly thickened. Season to taste.

In a separate small skillet, heat the remaining oil. Lightly fry each tortilla for about 5-10 seconds per side just to soften them. Drain on paper towels.

Preheat your oven to 375°F (190°C). Dip a softened tortilla into the green sauce, place a portion of shredded chicken in the center, and roll it up.

Place the rolled tortillas seam-side down in a baking dish. Pour the remaining sauce over the top and sprinkle generously with shredded cheese.

Bake for 15-20 minutes until the cheese is melted and bubbling.

Garnish with Mexican crema, remaining raw onions, and extra cilantro before serving.

·
Frying the tortillas briefly in oil prevents them from becoming mushy when the sauce is added.
·
For a milder sauce, remove the seeds from the serrano peppers before blending.
·
Use a rotisserie chicken to save time on prep work.
·
Make sure to husk and wash the tomatillos thoroughly to remove the sticky residue.

Frequently Asked Questions

Can I use canned tomatillos?

Yes, but fresh roasted tomatillos provide a much deeper, smoky flavor profile.

What is the best cheese for Enchiladas Verdes?

Chihuahua cheese is traditional for its melting properties, but Monterey Jack or even Mozzarella are excellent substitutes.

How do I prevent my corn tortillas from breaking?

The quick flash-fry in oil is the secret; it makes the tortillas pliable and creates a barrier against the moisture of the sauce.

Can I make these ahead of time?

You can prepare the sauce and chicken ahead of time, but for the best texture, assemble and bake just before serving.

Video Tutorials

The EASIEST and Most Delicious ENCHILADAS VERDES, my lazy way of making them!!!

Cómo Hacer Enchiladas Verdes de Pollo Fácil

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Enchiladas Suizas Verdes No Oven Required! #shorts

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