📝 About This Recipe
Experience the vibrant, tangy soul of Mexico City with these authentic Enchiladas Verdes, crafted thoughtfully without dairy. This recipe focuses on a luscious, roasted tomatillo salsa and deeply seasoned shredded chicken, allowing the bright acidity of the lime and the heat of the serrano peppers to take center stage. By omitting cheese, the silky texture of the corn tortillas and the richness of the avocado crema shine through, offering a lighter yet incredibly satisfying take on a beloved classic.
🥗 Ingredients
The Roasted Salsa Verde
- 1.5 pounds Tomatillos (husked and rinsed well)
- 2-3 pieces Serrano Peppers (stems removed; use 1 for mild heat)
- 1/2 large White Onion (peeled and cut into thick wedges)
- 4 cloves Garlic (unpeeled)
- 1 bunch Fresh Cilantro (stems and leaves included)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 cup Chicken or Vegetable Broth (low sodium)
- 1 teaspoon Kosher Salt (or to taste)
The Filling & Tortillas
- 3 cups Chicken Breast (cooked and shredded)
- 1/2 teaspoon Ground Cumin
- 12-14 pieces Corn Tortillas (high quality yellow or white corn)
- 1/4 cup Vegetable Oil (for softening tortillas)
Garnish & Toppings
- 3 pieces Radishes (thinly sliced)
- 1/4 cup Red Onion (finely diced or pickled)
- 1 large Ripe Avocado (sliced or mashed with lime)
- 1/4 cup Fresh Cilantro Leaves (loosely packed)
👨🍳 Instructions
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1
Preheat your broiler to high. Arrange the tomatillos, serrano peppers, onion wedges, and unpeeled garlic cloves on a baking sheet lined with foil.
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2
Broil the vegetables for 5-7 minutes until the tomatillos are charred and softened. Flip them halfway through. Remove the garlic cloves early if they begin to darken too much.
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3
Peel the roasted garlic. Transfer the garlic, tomatillos (and their juices), peppers, and onions to a blender. Add the fresh cilantro, lime juice, and broth.
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4
Pulse until the salsa is mostly smooth but still has a little texture. Season with salt to taste. Set aside.
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5
In a medium bowl, toss the shredded chicken with the ground cumin and 1/4 cup of the prepared salsa verde to keep the meat moist and flavorful.
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6
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
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7
In a small skillet, heat the vegetable oil over medium heat. Using tongs, dip each tortilla into the hot oil for 3-5 seconds per side just until pliable. Do not crisp them. Drain on paper towels.
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8
Pour about 1/2 cup of the salsa verde into the bottom of the prepared baking dish and spread it evenly.
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9
To assemble, take a softened tortilla, place about 2-3 tablespoons of chicken filling in the center, and roll it up tightly.
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10
Place the roll seam-side down in the baking dish. Repeat with the remaining tortillas until the dish is packed snugly.
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11
Pour the remaining salsa verde over the top of the enchiladas, ensuring the edges of the tortillas are well-covered to prevent drying out.
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12
Cover the dish with foil and bake for 15-20 minutes until the sauce is bubbling and the enchiladas are heated through.
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13
Remove from the oven and let rest for 5 minutes. Top generously with sliced avocado, radishes, red onion, and fresh cilantro before serving.
💡 Chef's Tips
For the best flavor, use fresh tomatillos rather than canned; the roasted char is essential for depth. If the salsa is too tart, add a pinch of sugar or honey to balance the acidity. Softening the tortillas in oil (the 'pass through fat' method) is crucial to prevent them from breaking or becoming mushy in the sauce. For a creamier dairy-free finish, drizzle with a 'crema' made of blended cashews, water, and lime juice. Always use corn tortillas; flour tortillas will become gummy when baked in salsa verde.
🍽️ Serving Suggestions
Serve alongside a bowl of smoky black beans seasoned with epazote or cumin. A side of Mexican red rice (Arroz Rojo) pairs perfectly to soak up the extra green sauce. Pair with a crisp Hibiscus Iced Tea (Agua de Jamaica) or a cold Mexican lager. Add a side of quick-pickled jalapeños and carrots for an extra spicy crunch. For a hearty meal, serve with a simple cabbage slaw tossed in lime and olive oil.