Enchiladas Verdes73 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“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!” - by Tequila Pro!
Original recipe yields 9 enchiladas
- 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.
Amount Per Serving (9 total)
- 284 cal
- 20.3 g
- 17.1 g
Based on a 2,000 calorie diet
Reviews (73)Rate This Recipe
"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 tortillas wit..." See moreh cooking spray on a hot pan, to me they still taste like they've been deep fried. Gracias Gema! Elvira S."
"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 I had ..." See moreto go to several stores in order to find the peppers and the 2 cheeses. I finally located the cheeses at a mexican store. Since there were no instructions to seed the chilis, I used them with the seeds which made the sauce extremely HOT and although the crema helped offset the heat, they are too hot for children or sensitive adults. My husband loved them so much that he is willing to help make them in the future which is a miracle in itself since he does NOT cook. I will definetly make them in the future and will also double the recipe and serve to company. I wouldn't change any of the ingredients or add a thing. This recipe is fantastic as is and believe me, the extra work was well worth it!"
"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 cream a..." See moret your market, substitute mild parmesan for the former and for the crema, try this: Put a tablespoon of plain yogurt in a cup of milk and let sit for 24 hours. It works!"
Authentic Enchiladas Verdes
Enchanted Sour Cream Chicken Enchiladas
Just swipe to see more like this.