Authentic Enchiladas Verdes

This authentic chicken enchilada recipe features warm tortillas and shredded meat topped with salsa verde made with tomatillos, serranos, and garlic.

• Preparation Time: 45 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 20 mins
• Calories: 559 Calories

Ingredients

• 1 pinch salt
• 2 teaspoons salt
• 2 cups chicken broth
• 1 bunch fresh cilantro, chopped
• 2 bone-in chicken breast halves
• 1 pound fresh tomatillos, husks removed
• 5 serrano peppers
• 12 corn tortillas
• 1 cup crumbled queso fresco
• 0.25 cup vegetable oil
• 0.5 white onion, chopped
• 0.5 white onion, halved, divided
• 2 cloves garlic, divided

Recipe Instructions

Step 1

Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.

Step 2

Gather the ingredients.

Step 3

Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 4

Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.

Step 5

When cool enough to handle, shred chicken with your hands.

Step 6

Place tomatillos and serrano peppers in a medium pot and cover with water.

Step 7

Bring to a boil and cook until tomatillos turn from bright green to dull, army green.

Step 8

Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.

Step 9

Blend until completely puréed.

Step 10

Pour salsa into a medium saucepan and bring to a low boil.

Step 11

Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.

Step 12

Fill or cover tortillas with shredded chicken, then top with salsa.

Step 13

Sprinkle with queso fresco, onion, and cilantro.