Name: Enchiladas Verdes
Prep time: 22 min
Cook time: 30 min
Total time: 52 min
Yield: 4 servings
Ingredients: 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; 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)

AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediate

Yields4 Servings

Prep 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)

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.

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.

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.

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.

Serve:
Serve hot, topped with sour cream, additional cilantro, and optional red onion slices. Provide lime wedges on the side.

Ingredients