Enchiladas Verdes recipe

Name: Enchiladas Verdes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup vegetable oil for frying; 3 cups water; 2 cloves garlic; 9 corn tortillas; 3 serrano peppers; ¼ head iceberg lettuce, shredded; 1 cup cilantro leaves; 4 teaspoons chicken bouillon granules; 1 (8 ounce) container Mexican crema, crema fresca; 2 ¼ pounds small green tomatillos, husks removed; ½ store-bought rotisserie chicken, meat removed and shredded; 1 cup grated cotija cheese

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.