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My review
Enchiladas Verdes
gema
"I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!"
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Ingredients
1 h servings 304 calsOriginal recipe yields 9 servings (9 enchiladas)
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Directions
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Prep
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Cook
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Ready In
- Cover a large griddle with aluminum foil and preheat to medium-high.
- Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
- Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
- Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
- Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
Footnotes
- Editor's Note:
- 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.
- Easy Cleanup
- If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Nutrition Facts
Per Serving: 304 calories; 20.9 g fat; 20.8 g carbohydrates; 11.6 g protein; 70 mg cholesterol; 222 mg sodium. Full nutrition
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Reviews
Read all reviews 134179 Ratings
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Most helpful positive review
4/28/2010
Sooooo good! and easy to prepare. One suggestion broil the tomatillos and garlic instead of doing it on the griddle it only takes a couple min. also if you want to cut calories cook your tortill...
Most helpful critical review
1/14/2011
followed the directions close as possible while demonstrating in-front of a class but had to make a few alterations. Such as the amount of water, i would have used maybe 1 cup maybe less conside...
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4/28/2010
Sooooo good! and easy to prepare. One suggestion broil the tomatillos and garlic instead of doing it on the griddle it only takes a couple min. also if you want to cut calories cook your tortill...
5/1/2010
This comports with my own recipe and is obviously authentic because it calls for CORN tortillas (NOT flour!), cotija cheese, and crema ("not sour cream"). If you cannot find cotija cheese and c...
3/18/2010
Wow! Better than any dish we have had in a mexican restaurant for sure. I will say that this recipe is a lot of work to prepare as well as to gather the ingredients. We live in a small town and ...
4/25/2010
Fantastic! The recipe itself is nice and simple, and the taste is very authentic. I made this as written except I broiled my tomatillos, garlic and peppers in the oven, removing each as they bla...
4/25/2010
This is a keeper! I had only tried something as good in Mexico City. I used table cream (media crema) which tastes more like the real Mexican cream. To save myself some calories, I brushed both ...
3/6/2010
These were the best chicken enchiladas I've had in a long time. I won't be ordering them in restaurants, as these are better - I'll be making them myself! The sauce was so yummy, and so simple t...
5/4/2010
All 4 of my grandparents were born and raised in Jalisco, Mexico. I know authentic Mexican and this recipe is authentic. It is a very time consuming recipe but worth it. My family has always de-...
9/16/2010
This has got to be one of the best mexican recipes that I have ever tried and I live in Texas and eat Tex-Mex often. I made it exactly as the recipe suggested, found the cheese at the local gro...
5/1/2010
Right on, Gema - these enchiladas are absolutely authentic. The baked enchiladas smothered in cheddar or jack cheese that we often encounter in the US are sometimes quite delicious, but this is ...