Recipe Details

Recipe provided by AllRecipes.com

Enchiladas Verdes

Enchiladas verdes with shredded chicken in a homemade spicy tomatillo sauce; top with cilantro and cotija cheese for an incredibly delicious Mexican meal.
Makes:9 servings

Ingredients

  • 2¼ pounds small green tomatillos, husks removed
  • 3 serrano peppers
  • 2 cloves garlic
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken bouillon granules
  • ½ store-bought rotisserie chicken, meat removed and shredded
  • ¼ head iceberg lettuce, shredded
  • 1 cup cilantro leaves
  • 1 (8 ounce) container Mexican crema, crema fresca
  • 1 cup grated cotija cheese

Directions

Prep:30 mCook:30 mReady:1 h
  1. Cover a large griddle with aluminum foil and preheat to medium-high.
  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.
  3. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
  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.
  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.
  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.
  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.

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