📝 About This Recipe
Transport your kitchen to the heart of Mexico City with these iconic Enchiladas Verdes. This recipe features tender shredded chicken tucked into lightly fried corn tortillas, all bathed in a vibrant, zesty roasted tomatillo salsa and topped with a luxurious layer of melted cheese. The balance of tangy serrano peppers, fresh cilantro, and a touch of Mexican crema makes this a comforting yet sophisticated masterpiece that defines the best of Latin American comfort food.
🥗 Ingredients
The Roasted Verde Sauce
- 1.5 pounds Tomatillos (husked and rinsed)
- 2-3 pieces Serrano Peppers (stems removed; use 1 for mild heat)
- 1/2 large White Onion (cut into thick wedges)
- 4 cloves Garlic (peeled)
- 1 bunch Fresh Cilantro (stems included for flavor)
- 1 cup Chicken Broth (low sodium)
- 1/2 cup Mexican Crema (or heavy cream)
- 1 teaspoon Kosher Salt (to taste)
The Filling and Tortillas
- 4 cups Shredded Chicken (poached breast or rotisserie chicken)
- 12-14 pieces Corn Tortillas (standard size)
- 1/4 cup Vegetable Oil (for softening tortillas)
- 2.5 cups Monterey Jack Cheese (freshly shredded)
For Garnish
- 1/4 piece Red Onion (thinly sliced into rings)
- 1/4 cup Queso Fresco (crumbled)
- 1/4 cup Fresh Cilantro Leaves (plucked)
- 2 pieces Radishes (thinly sliced)
👨🍳 Instructions
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1
Preheat your broiler to high and line a baking sheet with foil. Arrange tomatillos, serrano peppers, and white onion wedges on the sheet.
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2
Broil the vegetables for 5-7 minutes until the tomatillos are charred and softened. Flip them halfway through. Add the garlic cloves during the last 2 minutes so they toast without burning.
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3
Transfer the roasted vegetables (and any juices) into a blender. Add the fresh cilantro, chicken broth, and salt. Blend until completely smooth.
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4
Pour the blended salsa into a large saucepan over medium heat. Simmer for 10 minutes to deepen the flavor. Stir in the Mexican crema and remove from heat.
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5
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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6
In a small skillet, heat the vegetable oil over medium-high heat. Using tongs, dip each tortilla into the hot oil for just 3-5 seconds per side. This 'passada' prevents them from getting soggy in the sauce.
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7
Drain the softened tortillas on paper towels. They should be pliable, not crispy.
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8
Set up an assembly station: tortillas, shredded chicken, and a bowl containing about 1 cup of the warm salsa.
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9
Dip a tortilla into the salsa bowl to coat lightly. Place a generous portion of chicken and a sprinkle of Monterey Jack in the center. Roll tightly.
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10
Place the roll seam-side down in the prepared baking dish. Repeat until the dish is packed tightly with enchiladas.
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11
Pour the remaining verde sauce over the top, ensuring all edges of the tortillas are covered to prevent drying.
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12
Sprinkle the remaining Monterey Jack cheese evenly over the top.
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13
Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted and slightly golden.
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14
Remove from the oven and let rest for 5 minutes. This allows the sauce to set slightly so the enchiladas are easier to serve.
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15
Garnish with red onion rings, crumbled queso fresco, sliced radishes, and fresh cilantro before serving.
💡 Chef's Tips
Always use corn tortillas; flour tortillas will turn gummy when baked in sauce. Lightly frying the tortillas in oil is a crucial step that creates a barrier so they don't disintegrate. If your tomatillos are very acidic, add a pinch of sugar to the sauce to balance the flavors. For the best melt, grate your own cheese from a block rather than using pre-shredded bags. If you prefer a spicier sauce, leave the seeds in the serrano peppers.
🍽️ Serving Suggestions
Serve with a side of Mexican red rice and refried black beans. Pair with a crisp, cold Mexican lager with a lime wedge. A fresh hibiscus iced tea (Agua de Jamaica) cuts through the richness beautifully. Add a side of lime-marinated cabbage slaw for a crunchy textural contrast. Offer extra Mexican crema on the side for those who want more creaminess.