Enchiladas Verdes

This enchiladas verdes recipe was given to me by an amazing cook from Puebla. I've been perfecting it for over 15 years and realized it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use roasted or baked chicken from the grocery store. I did it once to save time but found that they are tastier. Be conservative with the cream and cheese. Do not use sour cream!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 304 Calories

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.