Authentic Enchiladas Verdes

May 26, 2023May 26, 20230 4
Authentic Enchiladas Verdes for a Mexican fiesta
in Mexican

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos , husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion , chopped
1 bunch fresh cilantro , chopped

Nutrision Information

Servings Per Recipe
6
Calories
432
Sugar
2g
Fat
23g
Enchiladas Verdes are a classic Mexican dish that is loved for its tangy and spicy flavor. Traditionally, the dish is made with corn tortillas filled with shredded chicken and smothered in a green salsa made from roasted tomatillos and spicy peppers. This recipe offers an authentic twist on the classic recipe, using bone-in chicken breast halves that are simmered in a flavorful broth and shredded before being rolled up in the tortillas. The enchiladas are then topped with a homemade verde sauce made by blending roasted tomatillos, serrano peppers, onion, and garlic. The dish is baked in the oven until bubbly and topped with crumbled queso fresco, chopped white onion, and cilantro. This recipe is perfect for a Mexican-themed dinner party or a cozy weekend meal with family and friends.

Instructions

1.In a large pot, add the chicken breast halves, chicken broth, onion, garlic, and salt.
2.Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer.
3.Cook for 20-25 minutes, or until the chicken is cooked through.
4.In the meantime, preheat the oven to 350°F (175°C).
5.On a baking sheet, spread out the tomatillos and serrano peppers and roast in the oven for 15-20 minutes, or until they are tender.
6.In a blender, combine the roasted tomatillos, peppers, onion, garlic, and salt to make the sauce.
7.Shred the cooked chicken and set aside.
8.In a skillet, heat up the vegetable oil over medium heat and fry the tortillas until lightly golden, about 10 seconds per side.
9.Drain the tortillas on a paper towel-lined plate.
10.Dip each tortilla in the verde sauce to coat, then place some of the shredded chicken in the center.
11.Roll up the tortillas and place them seam side down in a baking dish.
12.Pour any remaining verde sauce over the enchiladas and sprinkle with the crumbled queso fresco.
13.Bake the enchiladas for 15-20 minutes, or until the cheese is melted and bubbly.
14.Serve the enchiladas hot, garnished with chopped white onion and cilantro.

PROS

These enchiladas are a classic Mexican comfort food that are hearty, flavorful, and satisfying.

The tangy verde sauce is made from scratch using roasted tomatillos and spicy serrano peppers.

This recipe can be easily customized to your liking by adding more or less of the sauce, cheese, and toppings.

CONS

This recipe is quite time-consuming and involves several steps, including roasting the vegetables and frying the tortillas.

Depending on your preference, the dish can be quite spicy due to the serrano peppers.

HEALTH & BENEFITS

While this dish is not particularly low in calories or fat, it is a good source of protein from the chicken and contains healthy nutrients from the tomatillos and peppers.
Tomatillos are a good source of vitamin C, vitamin K, and fiber, while serrano peppers contain capsaicin, a compound that has been linked to reducing inflammation and improving digestion.

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