Chicken Enchiladas Verdes
Enchiladas Verdes de Pollo
Corn tortillas rolled around seasoned shredded chicken and bathed in a vibrant, tangy tomatillo-serrano sauce. Baked until bubbling and finished with Mexican crema, queso fresco, and fresh cilantro for a comforting weeknight dinner.
Ingredients
- 2 cups cooked shredded chicken
- 12 pieces corn tortillas
- 1.5 lbs tomatillos🔄 Swap available
- 2 pieces serrano chiles🌶️ Chile info
- 2 pieces garlic cloves
- 0.5 piece white onion
- 0.5 cup fresh cilantro
- 0.5 cup chicken broth
- 1 tsp salt
- 3 tbsp vegetable oil
- 0.5 cup Mexican crema🔄 Swap available
- 0.5 cup queso fresco🔄 Swap available
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Remove husks from tomatillos and rinse. Place tomatillos, serrano chiles, and garlic on a baking sheet and broil for 5–7 minutes until charred and softened.
- 3
Blend the charred tomatillos, chiles, garlic, onion, cilantro, chicken broth, and salt until smooth. Pour into a saucepan and simmer for 10 minutes.
- 4
Heat a thin layer of oil in a skillet. Briefly fry each tortilla for 5 seconds per side to soften (they should be pliable, not crispy).
- 5
Dip each softened tortilla in the green salsa, fill with shredded chicken, roll tightly, and place seam-side down in a greased baking dish.
- 6
Pour remaining green salsa over the rolled enchiladas. Bake for 15 minutes until bubbling.
- 7
Drizzle with Mexican crema and sprinkle with crumbled queso fresco. Serve immediately.
Chef's Tips
You can use rotisserie chicken to save time. The key to great enchiladas verdes is charring the tomatillos well — it adds a smoky depth to the sauce.
