Enchiladas Verdes, Friday Night Snacks and More...

Enchiladas Verdes

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Enchiladas Verdes, Friday Night Snacks and More...

Enchiladas Verdes

Enchiladas Verdes, Friday Night Snacks and More...Tim Donnelly
I learned this recipe from my Aunt who lives in Mexico City. I've been perfecting it for over 25 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from Costco. I did it once only to save time, but found that they are tastier.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 9 Servings

Ingredients
  

  • 2 cloves garlic
  • 3 serrano peppers
  • 1 pound small green tomatillos husks removed
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups Water
  • 4 teaspoons Knorr Chicken Granulated Bouillon
  • 1/2 store-bought rotisserie chicken meat removed and shredded
  • 1/4 head iceberg lettuce shredded
  • 1 cup cilantro leaves
  • 1 container Mexican crema crema fresca, 8 ounce
  • 1 cup grated cotija cheese

Instructions
 

  • Cover a large griddle with aluminum foil and preheat to medium-high.
  • Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
  • Heat oil in a small, deep skillet to 350 degrees F (175 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 towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
  • Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon 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.
  • 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, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
  • If you are making these for a big group, you can use a large pan to place these in and warm in the oven. If you do this you can add the sauce and then when removed from the oven have your guests add the lettuce, cilantro, crema and cotija cheese to their liking.

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