Enchiladas Verdes

    Enchiladas Verdes

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    This is an authentic recipe for green enchiladas that I learnt from an amazing home cook in Puebla, Mexico. I've been tweaking and perfecting it for over 15 years. To save time, I use ready-cooked chicken from the supermarket, but you can always use leftovers from a Sunday roast! Be conservative with the cream and the cheese.

    Serves: 9 

    • 2 cloves garlic
    • 3 serrano chillies
    • 450g small green tomatillos (husk tomatoes), husks removed
    • 250ml vegetable oil for frying
    • 9 corn tortillas
    • 700ml water
    • 4 teaspoons chicken stock granules
    • 1/2 shop-bought ready-cooked chicken, meat removed and shredded
    • 1/4 iceberg lettuce, shredded
    • 45g coriander leaves
    • 225ml creme fraiche or sour cream
    • 125g grated cotija cheese, or similar

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Preheat the grill and line a baking tray with foil.
    2. Grill the garlic, serrano chillies and tomatillos under the grill until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the chillies and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
    3. Heat oil in a small, deep frying pan to 180 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 towel and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
    4. Place the toasted garlic, serrano chillies, tomatillos and the water in a blender then blend until smooth. Pour into a saucepan over medium heat and bring to the boil. Dissolve the chicken stock granules 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.
    5. 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, coriander, sour cream and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

    Ingredient Substitutions

    Cotija is a sharp, aged cow's cheese is known as the 'Parmesan of Mexico'. It can be hard to find and can be substituted by Parmesan.

    Serrano chillies are prefered but you can substitute with available chillies in your area.

    This recipe calls for creme fraiche or sour cream, but if you can get your hands on Mexican crema fresca, this is a fabulous and authentic alternative.

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