Enchiladas Verdes (Green Enchiladas)
A recipe from Mexico.
🇲🇽 MexicobakedchickenglutenFreeOptionnutFreesoyFreeeggFree
Nutrition (per serving)
550Calories
30 gProtein
10 gSugar
1400 mgSalt
Ingredients
- 12 Corn tortillas
- 500g cooked Shredded chicken
- 1 kg roasted Tomatillos
- 4-6 Serrano chiles
- base Garlic & onion
- bunch Cilantro
- 500ml Chicken broth
- 200ml Crema mexicana
- crumbled Queso fresco
- for frying Oil
Method
- Make salsa verde: Roast tomatillos and chiles, blend with garlic, onion, cilantro, salt, thin with broth.
- Cook salsa 10 minutes to mellow raw taste.
- Lightly fry tortillas in oil to soften without crisping, drain.
- Dip each tortilla in warm salsa verde.
- Fill with chicken, roll tightly, place seam-down in baking dish.
- Cover rolled enchiladas with remaining salsa.
- Drizzle crema, sprinkle queso fresco.
- Bake 15 minutes at 180°C until bubbling.
- Serve with onion rings – classic green enchiladas.
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