Why you’ll love this recipe
Corn tortillas filled with chicken, covered in tangy tomatillo salsa, and finished with crema and cheese.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Enchiladas Verdes
Corn tortillas filled with chicken, covered in tangy tomatillo salsa, and finished with crema and cheese.
Habibi Recipes
Enchiladas Verdes
Prep Time30 Minutes
Cook Time25 Minutes
Serves6 Servings
Ingredients
- 1½ lb tomatillos, husked
- 2 serrano chiles
- ½ white onion
- 2 garlic cloves
- 1 cup cilantro
- 3 cups shredded cooked chicken
- 12 corn tortillas
- 1 cup Mexican crema
- 1 cup crumbled queso fresco
- Sliced onion for serving
Instructions
- Boil the tomatillos and serranos until the tomatillos turn olive green and soften.
- Blend with onion, garlic, cilantro, salt, and a splash of cooking water.
- Simmer the salsa in a lightly oiled skillet for 8 minutes and adjust the seasoning.
- Warm the tortillas until flexible, fill with chicken, and roll them into a baking dish.
- Spoon over the salsa and bake at 375°F for 12 to 15 minutes.
- Finish with crema, queso fresco, sliced onion, and fresh cilantro.