Yields4 ServingsPrep Time22 minsCook Time30 minsTotal Time52 mins
For the Tomatillo Sauce:
1 lb tomatillos, husked and rinsed
2 serrano peppers (adjust based on your spice preference)
1/2 white onion
2 cloves garlic
1/2 cup cilantro leaves
1 cup chicken or vegetable broth
Salt to taste
For the Enchiladas:
2 cups cooked and shredded chicken (for vegetarian, you can substitute with shredded jackfruit or sautéed vegetables)
12 corn tortillas
1 cup shredded Monterey Jack cheese or Mexican queso fresco
1/2 cup sour cream or Mexican crema
1/4 cup vegetable oil (for lightly frying tortillas)
Fresh cilantro, chopped (for garnish)
Sliced red onion (optional, for garnish)
Lime wedges (for serving)
1
Make the Tomatillo Sauce:
In a saucepan, boil tomatillos and serrano peppers until they are soft, about 10 minutes.
Drain and transfer tomatillos and peppers to a blender. Add onion, garlic, cilantro, and some of the broth. Blend until smooth. If needed, add more broth to achieve a pourable sauce consistency.
Pour the sauce back into the pan, season with salt, and simmer for an additional 10 minutes.
2
Prepare the Tortillas:
Heat oil in a small skillet over medium heat. Lightly fry each tortilla just until soft, not crispy. Drain on paper towels.
3
Assemble the Enchiladas:
Dip each softened tortilla into the warm tomatillo sauce to coat. Place on a plate, fill with a portion of the shredded chicken, and roll up. Place the rolled enchiladas in a baking dish, seam side down.
4
Bake the Enchiladas:
Preheat the oven to 350°F (175°C).
Pour the remaining tomatillo sauce over the enchiladas and sprinkle with cheese.
Bake until the cheese is melted and bubbly, about 20 minutes.
5
Serve:
Serve hot, topped with sour cream, additional cilantro, and optional red onion slices. Provide lime wedges on the side.
Ingredients
For the Tomatillo Sauce:
1 lb tomatillos, husked and rinsed
2 serrano peppers (adjust based on your spice preference)
1/2 white onion
2 cloves garlic
1/2 cup cilantro leaves
1 cup chicken or vegetable broth
Salt to taste
For the Enchiladas:
2 cups cooked and shredded chicken (for vegetarian, you can substitute with shredded jackfruit or sautéed vegetables)
12 corn tortillas
1 cup shredded Monterey Jack cheese or Mexican queso fresco
1/2 cup sour cream or Mexican crema
1/4 cup vegetable oil (for lightly frying tortillas)
Fresh cilantro, chopped (for garnish)
Sliced red onion (optional, for garnish)
Lime wedges (for serving)
Directions
1
Make the Tomatillo Sauce:
In a saucepan, boil tomatillos and serrano peppers until they are soft, about 10 minutes.
Drain and transfer tomatillos and peppers to a blender. Add onion, garlic, cilantro, and some of the broth. Blend until smooth. If needed, add more broth to achieve a pourable sauce consistency.
Pour the sauce back into the pan, season with salt, and simmer for an additional 10 minutes.
2
Prepare the Tortillas:
Heat oil in a small skillet over medium heat. Lightly fry each tortilla just until soft, not crispy. Drain on paper towels.
3
Assemble the Enchiladas:
Dip each softened tortilla into the warm tomatillo sauce to coat. Place on a plate, fill with a portion of the shredded chicken, and roll up. Place the rolled enchiladas in a baking dish, seam side down.
4
Bake the Enchiladas:
Preheat the oven to 350°F (175°C).
Pour the remaining tomatillo sauce over the enchiladas and sprinkle with cheese.
Bake until the cheese is melted and bubbly, about 20 minutes.
5
Serve:
Serve hot, topped with sour cream, additional cilantro, and optional red onion slices. Provide lime wedges on the side.
