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Name: Enchiladas Verdes
Total time: 1 h
Yield: Serves 4
Cuisine: Mexico
Ingredients: 500 g tomatillos; 3 serrano chiles; 1 small white onion; 2 cloves garlic; 30 g fresh cilantro; 250 ml chicken broth; 400 g cooked shredded chicken; 12 corn tortillas; 60 ml vegetable oil; 120 ml Mexican crema; 100 g queso fresco; 1 tsp salt

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Mexico1 hServes 4cooked before

Enchiladas Verdes

Ingredients12

tomatillos500 g
serrano chiles3
white onion1 small
garlic2 cloves
fresh cilantro30 g
chicken broth250 ml
cooked shredded chicken400 g
corn tortillas12
vegetable oil60 ml
Mexican crema120 ml
queso fresco100 g
salt1 tsp

vegetablespice & sauceothermeatgraindairy & egg

Method

Husk and rinse the tomatillos. Simmer them with the serrano chiles, half the onion, and the garlic in water until the tomatillos soften, about 10 minutes.
Drain and blend with the cilantro, broth, and salt until smooth. Simmer the salsa in a pan for 8–10 minutes until slightly thickened.
Warm the tortillas briefly in a little oil so they stay pliable, then fill each with shredded chicken and roll tightly.
Arrange the rolls in a baking dish, cover with the green salsa, and bake at 180°C for 15 minutes.
Dice the remaining onion. Serve the enchiladas topped with crema, crumbled queso fresco, and onion.

Name a dish.

Enchiladas Verdes

Ingredients12

Method

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