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How to Make Authentic Enchiladas Verdes - A Step-by-Step Guide

Enchiladas Verdes are a classic Mexican dish that is known for its rich and tangy green sauce and tender, flavorful fillings. This authentic recipe is a beloved staple in Mexican cuisine and is a favorite among food enthusiasts around the world. Made with fresh ingredients and bold flavors, these enchiladas verdes are the perfect combination of spicy, savory, and satisfying.

The star of this dish is the vibrant green sauce, made from a blend of tomatillos, serrano peppers, and cilantr...

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Ingredients

  • 2 bone-in chicken breast halves
  • 2 cups chicken broth
  • ½ white onion, halved, divided
  • 2 teaspoons salt
  • 2 cloves garlic, divided
  • 1 pound fresh tomatillos, husks removed
  • 5 serrano peppers, or to taste
  • 1 pinch salt
  • ¼ cup vegetable oil
  • 12 corn tortillas
  • 1 cup crumbled queso fresco
  • ½ white onion, chopped
  • 1 bunch fresh cilantro, chopped

Information

  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr 20 mins
  • Servings: 4

  • Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic. When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano peppers in a medium pot and cover with water. Bring to a boil and cook until tomatillos turn from bright green to dull, army green. Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch. Blend until completely puréed. Pour salsa into a medium saucepan and bring to a low boil.
  • Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
  • Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person. Fill or cover tortillas with shredded chicken, then top with salsa. Sprinkle with queso fresco, onion, and cilantro.

    • Nutrition

    559 cal.

    • Total Fat: 25g
    • Saturated Fat: 7g
    • Cholesterol: 84mg
    • Sodium: 1344mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 37g
    • Vitamin C: 23mg
    • Calcium: 279mg
    • Iron: 3mg
    • Potassium: 866mg

    Categories

    Entree recipes
    Entrée recipes
    Mexican recipes
    Chicken recipes
    Tomatillo recipes
    Spicy recipes