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.
Ingredients
- 2.25 lbsmall green tomatillos, husks removed
- 3serrano peppers
- 2 cloveGarlic
- 1 cupVegetable Oil, for frying
- 9Corn Tortilla
- 3 cupWater
- 4 tspchicken bouillon granules
- 0.5store-bought rotisserie chicken, meat removed, shredded
- 0.25 headIceberg Lettuce, shredded
- 1 cupcilantro leaves
- 1(8 ounce) container Mexican crema, crema fresca
- 1 cupCotija Cheese, grated
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Cover a large griddle with aluminum foil and preheat to medium-high.
- 5
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.
- 6
Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
- 7
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.