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Enchiladas Verdes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Spicy tomatillo enchiladas with chicken, cilantro, and cotija cheese for a delicious Mexican feast.
Ingredients:
  • 2.25 pounds small green tomatillos, husks removed
  • 3 serrano peppers
  • 2 cloves garlic
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken bouillon granules
  • 0.5 store-bought rotisserie chicken, meat removed and shredded
  • 0.25 head iceberg lettuce, shredded
  • 1 cup cilantro leaves
  • 1 (8 ounce) container Mexican crema, crema fresca
  • 1 cup grated cotija cheese
Instructions:
  • Preheat a large griddle lined with aluminum foil over medium-high heat.
  • Char tomatillos, serrano peppers, and garlic on a hot griddle, turning occasionally, until toasted and blackened — approximately 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Transfer to a bowl and let cool.
  • In a small, deep skillet, heat the oil to 350 degrees F (175 degrees C).
  • Fry tortillas individually in hot oil until warmed, about 3 to 5 seconds per side. Drain on paper towel-lined plate.
  • Blend toasted tomatillos, serrano peppers, and garlic until smooth. Transfer to a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon, then simmer until slightly thickened, about 10 minutes.
  • Dip tortillas in sauce individually, then stuff with shredded chicken and sauce. Roll up and place seam-side down in dish.
  • Drizzle rolled tortillas generously with sauce, then layer on lettuce, cilantro, crema, and cotija cheese. Finish by pouring the remaining sauce over the top or serving it on the side.

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