Enchiladas Verdes (Chicken Enchiladas in Green Salsa)
Local name: Enchiladas verdes
In short: Soft corn tortillas filled with shredded chicken, bathed in a tangy cooked tomatillo salsa and topped with cream, cheese and onion. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Enchiladas verdes are an everyday lunch in Mexican homes and often the first dish a new cook learns. Corn tortillas are softened in hot oil, rolled around poached chicken and covered with a tangy salsa of cooked tomatillos, green chiles and cilantro. They are finished with crema, fresh cheese and raw onion and eaten right away, before the tortillas lose their shape. The same green salsa also works for chilaquiles, eggs and tamales.
Instructions
- Put the chicken, onion, garlic and salt in a pot and cover with the water. Bring to a boil, then simmer gently for 20 to 25 minutes until cooked through (74°C/165°F). Cool, shred the meat and keep 120 ml (1/2 cup) of the broth.
- Put the tomatillos, serranos, onion and garlic in a saucepan with water to nearly cover. Simmer for 8 to 10 minutes until the tomatillos turn olive green and soft.
- Drain, then blend with the cilantro, the reserved broth and the salt until smooth.
- Heat 1 tbsp oil in a saucepan over medium heat. Pour in the salsa and simmer for 8 minutes until slightly thickened. Keep warm over low heat.
- Heat the remaining oil in a small skillet over medium heat. Fry each tortilla for 5 to 10 seconds per side until soft and pliable but not crisp. Drain on paper towels.
- Dip each tortilla in the warm salsa, put a spoonful of chicken in the center, roll it up and set it seam-side down on a platter.
- Spoon the remaining salsa over the rolls. Top with crema, queso fresco, onion and cilantro, and serve immediately.
Tips
- Canned tomatillos are an acceptable shortcut. Drain them and skip the simmering step, then blend with the chiles, onion, garlic and cilantro.
- For a baked version in the style of enchiladas suizas, arrange the rolls in a dish, cover with sauce and grated melting cheese, and bake at 200°C (400°F) for 10 minutes.
Questions and answers
Can I make enchiladas verdes ahead of time?
Make the chicken and salsa up to 3 days ahead, but assemble just before serving. Filled tortillas left sitting in sauce turn soft and fall apart.
Can I use leftover cooked chicken?
Yes. Shred about 400 g (14 oz) of cooked chicken and moisten it with a few spoonfuls of the salsa. This saves about 30 minutes.
Are enchiladas verdes spicy?
Mild to medium. The tomatillos give a tart brightness and the serranos add some heat. Use one jalapeño with the seeds removed for a milder sauce.
How long does it take to make Enchiladas Verdes (Chicken Enchiladas in Green Salsa)?
About 1 h 5 min in total: 30 min of preparation and 35 min of cooking.
How many calories are in Enchiladas Verdes (Chicken Enchiladas in Green Salsa)?
About 620 kcal per serving, with 40 g of protein, 42 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 42 g |
| Fat | 31 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
