Enchiladas Verdes

4.7
(230)

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!

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Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hrs
Servings:
9
Yield:
9 enchiladas

Ingredients

  • 2 ¼ 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

  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.

    close up view of Enchiladas Verdes on a plate with sour cream a knife and fork
    Christine Elizabeth

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. Please note the differences in ingredient amounts when using the magazine version of this recipe.

Nutrition Facts (per serving)

304 Calories
21g Fat
21g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 304
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 52%
Cholesterol 70mg 23%
Sodium 222mg 10%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 12g
Vitamin C 16mg 82%
Calcium 141mg 11%
Iron 2mg 9%
Potassium 460mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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