Enchiladas Verdes
The Quirky Foodster Team
Ingredients
- Corn tortillas — 12
- Shredded cooked chicken — 2 cups (300 g / 10.5 oz)
- Tomatillos, husked — 500 g (1 lb 2 oz)
- Serrano chiles — 2
- Garlic — 2 cloves
- Onion — 1/2
- Chopped coriander — 1/4 cup (15 g / 0.5 oz)
- Chicken stock — 1 cup (240 ml / 8 fl oz)
- Oil — 2 tbsp
- Crema or sour cream — 1/2 cup (120 ml / 4 fl oz)
- Crumbled queso fresco — 1/2 cup (60 g / 2 oz)
- Salt — to taste
Method
- Simmer the tomatillos, serrano chiles, garlic and onion in water for 10 minutes until softened.
- Blend the softened vegetables with the coriander and chicken stock until smooth, then season with salt.
- Heat the oil in a saucepan and simmer the sauce for 8–10 minutes until slightly thickened.
- Preheat the oven to 180°C (350°F).
- Lightly warm the tortillas so they are pliable, then dip each briefly in the warm green sauce.
- Fill each tortilla with a spoonful of shredded chicken, roll up, and place seam-side down in a baking dish.
- Pour the remaining sauce over the rolled enchiladas.
- Bake for 15 minutes until heated through.
- Drizzle with crema and sprinkle with crumbled queso fresco before serving.
Introduction: Corn tortillas filled with shredded chicken, rolled and bathed in a tangy tomatillo sauce, then finished with crema and cheese.
Cultural Background: Enchiladas trace back to pre-Hispanic Mexico, when tortillas were filled and rolled around simple fillings; the tomatillo-based green version remains one of the most popular styles served for everyday family lunches across the country.
Tips: Dip the tortillas in the warm sauce before filling to soften them and prevent cracking when rolled. Don’t overbake — the goal is just to heat everything through, not to dry out the tortillas.
Variations: Use shredded pork or a vegetarian filling of sautéed mushrooms and cheese. Add a poached egg on top for an extra-hearty breakfast-style version.
Storage: Refrigerate assembled, baked enchiladas in an airtight container for up to 2 days.
Reheating: Reheat in an oven at 160°C (325°F), covered, for 15 minutes, or microwave individual portions for 2 minutes.
Nutrition: Per serving (approx., 3 enchiladas): 420 kcal, 26 g protein, 20 g fat, 34 g carbohydrate.
FAQs:
Q: Can I use canned tomatillos?
A: Fresh tomatillos give the brightest flavour, but canned can work in
Q: How spicy is the green sauce?
A: Moderately spicy by default; reduce the serrano chiles for a
- Corn tortillas — 12
- Shredded cooked chicken — 2 cups (300 g / 10.5 oz)
- Tomatillos, husked — 500 g (1 lb 2 oz)
- Serrano chiles — 2
- Garlic — 2 cloves
- Onion — 1/2
- Chopped coriander — 1/4 cup (15 g / 0.5 oz)
- Chicken stock — 1 cup (240 ml / 8 fl oz)
- Oil — 2 tbsp
- Crema or sour cream — 1/2 cup (120 ml / 4 fl oz)
- Crumbled queso fresco — 1/2 cup (60 g / 2 oz)
- Salt — to taste
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