Enchiladas Verdes

Enchiladas Verdes are corn tortillas rolled around shredded chicken, bathed in a bright tomatillo-serrano salsa verde, and finished with crema and queso fresco. This comforting central Mexican classic balances tangy, herby sauce against rich, cheesy filling.

By YumYum Editorial · Mexican

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves 4

Ingredients

• 12 small corn tortillas
• 2 cups shredded cooked chicken
• 1 lb tomatillos, husked and rinsed
• 2 serrano peppers (or 1 jalapeño)
• 1/4 white onion
• 2 garlic cloves
• 1/2 cup chicken broth
• 1/3 cup chopped cilantro, plus more for garnish
• 2 tbsp vegetable oil
• 1/2 cup Mexican crema
• 1/2 cup crumbled queso fresco
• 1/2 white onion, thinly sliced, for garnish
• to taste Salt, to taste

Instructions

1. Boil the tomatillos and serrano peppers in water for 8-10 minutes until they turn dull green and soften. Drain.
2. Blend the tomatillos, serranos, onion quarter, garlic, chicken broth, and cilantro until smooth.
3. Heat 1 tbsp of the oil in a saucepan over medium heat, pour in the salsa verde, and simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Season with salt.
4. In a separate skillet, briefly warm the remaining oil and lightly fry each tortilla for 5-10 seconds per side just until pliable (not crispy).
5. Dip each warmed tortilla into the salsa verde to coat lightly, then fill with shredded chicken and roll tightly.
6. Arrange the rolled enchiladas seam-side down in a baking dish.
7. Pour the remaining salsa verde over the top, covering the enchiladas completely.
8. Drizzle with crema, sprinkle with queso fresco and sliced onion, and garnish with cilantro before serving warm.