Enchiladas verdes with shredded chicken in a homemade spicy tomatillo sauce; top with cilantro and cotija cheese for an incredibly delicious Mexican meal.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
304 Calories
Recipe Instructions
Step 1
Cover a large griddle with aluminum foil and preheat to medium-high.
Step 2
Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
Step 3
Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
Step 4
Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
Step 5
Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
Step 6
Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
Step 7
Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.
Ingredients
1 cup vegetable oil for frying
3 cups water
2 cloves garlic
9 corn tortillas
3 serrano peppers
1 cup cilantro leaves
4 teaspoons chicken bouillon granules
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese
0.25 head iceberg lettuce, shredded
2.25 pounds small green tomatillos, husks removed
0.5 store-bought rotisserie chicken, meat removed and shredded
