Enchiladas Verdes

    (169)
    1 hour

    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.


    1 person made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (169)

    Reviews in English (129)

    by
    130

    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 with cooking spray on a hot pan, to me they still taste like they've been deep fried. Gracias Gema! Elvira S.  -  28 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    94

    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 at 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!  -  01 May 2010  (Review from Allrecipes USA and Canada)

    by
    93

    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 to 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!  -  18 Mar 2010  (Review from Allrecipes USA and Canada)

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