Enchiladas Verdes

Name: Enchiladas Verdes
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 900g Tomatillo, husked and rinsed; 3 Serrano Chiles, stemmed; 2 cloves of Garlic; 1/2 medium White Onion, chopped; 1/2 cups Cilantro, fresh, packed, roughly chopped; 250ml Chicken Broth; 1 1/2 tsp Salt, fine; 450g Cooked Chicken, shredded; 12 Corn Tortillas; 120ml Neutral Oil, for lightly frying tortillas and warming the sauce; 240ml Mexican Crema; 150g Queso Fresco, crumbled; 1/2 medium White Onion, thinly sliced; Some Cilantro, fresh, chopped

Bright, tangy enchiladas verdes bring together charred tomatillo salsa, tender shredded chicken and warm corn tortillas for a comforting, vibrant meal. The lightly roasted salsa is blended with fresh herbs and simmered until silky, then envelops the tortillas before a quick bake. Finish with cool crema, crumbled queso fresco and extra onion and cilantro for contrast.

Bright, tangy enchiladas verdes bring together charred tomatillo salsa, tender shredded chicken and warm corn tortillas for a comf... Show more

Traditional Mexican Recipe

Health Grade

B+ · Healthy

Rating

4.4

Time

1 hr10 min

Price

3,89 €

Calories

800 kcal

meal prep

gluten free

high protein

low carb

Method

Prep the vegetables

Pull off the husks from the Tomatillos, rinse them well, and pat them dry. Stem the Serrano Chiles, peel the Garlic, then cut the White Onion in half; finely chop one half for the salsa and thinly slice the other half for topping. Roughly chop the Cilantro, keeping enough for the sauce and a little extra for garnish.

Preheat the oven

Set the oven to 375° F and get a baking dish ready. Having it waiting nearby makes assembly much smoother once the tortillas and salsa are hot.

Simmer the salsa

In a medium saucepan, combine the tomatillos, serranos, garlic, chopped onion, and chicken broth. Bring everything to a gentle simmer over medium heat and cook, stirring now and then, until the tomatillos are soft and starting to collapse, about 12 minutes.

Blend the salsa

Take the pan off the heat and blend the salsa smooth with the Salt and cilantro. An immersion blender lets you do this right in the pot; keep it submerged so the sauce does not splatter.

Reduce the salsa

Heat 2 tablespoons of the Neutral Oil in the saucepan over medium. Pour in the blended salsa and simmer, stirring often, until it thickens slightly and tastes cooked, about 5 minutes. Keep it warm while you fry the tortillas.

Fry the tortillas

Pour enough of the remaining neutral oil into a large skillet to lightly coat the bottom. Fry the Corn Tortillas one at a time for about 10 seconds per side until they are soft, flexible, and lightly blistered. Transfer each one to a paper-towel-lined plate so it drains without turning crisp.

Assemble the enchiladas

Spread a thin layer of salsa in the bottom of a baking dish. Dip each fried tortilla into the warm salsa, fill it with some shredded Cooked Chicken, roll it up, and arrange it seam-side down in the dish. Repeat with the rest, then spoon the remaining salsa over the top.

Bake and finish

Bake the assembled enchiladas in the preheated oven until the sauce is bubbling at the edges and the filling is hot, about 15 minutes. Finish with crumbled Queso Fresco, dollops of Mexican Crema, the sliced onion, and the chopped cilantro just before serving.