Mexican · PANTRYHOP RECIPE
Enchiladas verdes
45 minutes · 4 servings · omnivore
Enchiladas verdes are a widely loved Mexican dish with tangy tomatillo sauce.
Ingredients
Check you have the quantities below.
- 12 corn tortillas
- 3 cups cooked shredded chicken
- 1 pound tomatillos
- 1/4 medium white onion
- 2 garlic cloves
- 1 serrano chile
- 1 cup chicken broth
- 2 tablespoons neutral oil
- 1 teaspoon salt
- 1 cup crumbled queso fresco
Let’s make it
- Simmer the tomatillos, onion, garlic, and serrano in water for 10 minutes until soft, then blend with the broth and salt.
- Warm the oil in a skillet and cook the sauce for 5 minutes.
- Briefly warm each tortilla, fill with chicken, roll, and place seam-side down in a baking dish.
- Pour the sauce over the enchiladas, top with queso fresco, and bake at 375 F / 190 C for 10 minutes.
- Serve warm.
Use only half the serrano or omit it for a milder family version.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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