Enchiladas Verdes

Ingredients

For the Green Sauce

• 1 lb tomatillos, husked and rinsed
• 2 serrano chiles (adjust to taste)
• 1/2 white onion, roughly chopped
• 3 cloves garlic
• 1/2 cup fresh cilantro, loosely packed
• 1/2 cup chicken broth
• Salt to taste

For the Enchiladas

• 3 cups shredded cooked chicken (from about 1.5 lbs chicken breast)
• 12 corn tortillas
• 1/4 cup vegetable oil for frying
• 1 cup crema mexicana or sour cream
• 1/2 cup crumbled queso fresco
• 1/4 cup diced white onion
• Fresh cilantro for garnish

Instructions

Step 1: Roast the Tomatillos

Place the tomatillos, serrano chiles, onion, and garlic on a baking sheet. Broil for 5-7 minutes until charred and soft, turning once. The tomatillos should be soft and slightly blistered.

Step 2: Make the Green Sauce

Transfer the roasted ingredients to a blender. Add the cilantro and chicken broth. Blend until smooth. Season with salt to taste. Pour into a saucepan and simmer for 10 minutes over medium heat. The sauce should be pourable but not too thin.

Step 3: Prepare the Chicken

If you haven't already, cook and shred your chicken. You can poach chicken breasts in salted water for 20 minutes, or use a rotisserie chicken. Season the shredded chicken with a pinch of salt.

Step 4: Soften the Tortillas

Heat the vegetable oil in a skillet over medium heat. Briefly fry each tortilla for about 5 seconds per side to soften. Don't let them get crispy. Drain on paper towels. Alternatively, wrap tortillas in damp paper towels and microwave for 30 seconds.

Step 5: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread 1/2 cup of green sauce on the bottom of a 9x13 inch baking dish. Dip each tortilla in the remaining green sauce, fill with shredded chicken, roll up, and place seam-side down in the dish. Pour the remaining sauce over the rolled enchiladas.

Step 6: Bake

Cover the baking dish with foil and bake for 15-20 minutes until heated through and the sauce is bubbling around the edges.

Step 7: Serve

Drizzle with crema mexicana, sprinkle with crumbled queso fresco and diced onion, and garnish with fresh cilantro. Serve immediately with Mexican rice and refried beans.

Chef's Tips

• Tortilla Technique: Frying the tortillas briefly prevents them from becoming soggy and falling apart when rolled.
• Make Sauce Ahead: The green sauce can be made up to 3 days ahead and refrigerated. It also freezes well.
• Rotisserie Chicken: Use store-bought rotisserie chicken to save time - one chicken yields about 3 cups of shredded meat.
• Spice Level: Remove the seeds and membranes from the serranos for a milder sauce.

Variations

• Enchiladas Suizas: Top with melted Monterey Jack cheese and extra crema for a creamy Swiss-style version.
• Vegetarian: Fill with sautéed mushrooms, zucchini, and black beans instead of chicken.
• Enchiladas de Cerdo: Use shredded pork carnitas as the filling.
• Spicier Version: Add a jalapeño or two extra serranos to the sauce.

Storage Instructions

Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or until warmed through. Add extra sauce before reheating if they seem dry. Green sauce can be stored separately for up to 5 days refrigerated or 3 months frozen.

Nutritional Information

Per serving (2 enchiladas):

• Calories: 385
• Protein: 28g
• Carbohydrates: 32g
• Fat: 18g
• Fiber: 5g
• Sodium: 580mg