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Authentic Enchiladas Verdes
Authentic Enchiladas Verdes
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Delicious chicken enchiladas with tangy salsa verde made from tomatillos, serranos, and garlic.
Ingredients:
  • 2 bone-in chicken breast halves
  • 2 cups chicken broth
  • 0.5 white onion, halved, divided
  • 2 cloves garlic, divided
  • 1 pound fresh tomatillos, husks removed
  • 5 serrano peppers
  • 0.25 cup vegetable oil
  • 12 corn tortillas
  • 1 cup crumbled queso fresco
  • 0.5 white onion, chopped
Instructions:
  • In a medium saucepan, mix chicken, broth, a quarter of an onion, salt, and 1 clove of garlic. Bring to a boil until the chicken is thoroughly cooked, about 20 minutes. Ensure the chicken reaches an internal temperature of at least 165°F (74°C). Transfer the chicken to a large bowl to cool. Save the broth; discard the onion and garlic. Once cooled, shred the chicken using your hands.
  • In a medium pot, add tomatillos and serrano peppers, covering them with water. Boil until tomatillos change from bright green to army green. Strain and transfer to a blender. Add remaining onion, garlic, and salt. Pour in enough reserved broth to cover the vegetables in the blender by 1 inch. Purée until smooth. Transfer salsa to a saucepan and bring to a gentle boil.
  • Heat oil in a small frying pan over medium-high heat until sizzling hot. Fry tortillas one at a time until lightly crisp. Drain on paper towels.
  • Soak tortillas in warm salsa until they soften. Plate 3 tortillas per person. Stuff tortillas with shredded chicken, top with more salsa, and garnish with queso fresco, onion, and cilantro.

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