Traditional Mexican Dishes
Mexican Green Enchiladas
These Mexican green enchiladas combine corn tortillas filled with shredded chicken with a homemade sauce made from tomatillo, serrano pepper, cilantro, garlic, and onion. They are finished with cream, fresh cheese, and sliced onion for a flavorful family meal.
A traditional, comforting, and easy-to-prepare recipe at home. The fresh and slightly spicy green sauce wraps the soft tortillas to create perfect enchiladas for sharing.
01
Ingredients
Have everything ready before you begin.
- ✓12 corn tortillas
- ✓500 g cooked and shredded chicken breast
- ✓700 g green tomatillos
- ✓2 serrano peppers
- ✓1/2 white onion for the sauce
- ✓2 cloves of garlic
- ✓1/2 cup fresh cilantro
- ✓1 cup water
- ✓1 teaspoon salt for the sauce
- ✓1/2 teaspoon salt for the chicken
- ✓2 tablespoons vegetable oil
- ✓1/2 cup Mexican cream or sour cream
- ✓120 g crumbled fresh cheese
- ✓1/4 white onion thinly sliced
02
Step-by-step method
- 01
If the chicken is already cooked, shred it with two forks and mix it with 1/2 teaspoon of salt. If necessary, boil the breast until it is fully cooked, let it rest for a few minutes, and then shred it.
If the chicken is already cooked, shred it with two forks and mix it with 1/2 teaspoon of salt. If necessary, boil the breast until it is fully cooked, let it rest for a few minutes, and then shred it.
- 02
Remove the skins and sticky layer from the tomatillos
Remove the skins and sticky layer from the tomatillos. Rinse them very well and place them in a pot along with the serrano peppers, white onion, and garlic cloves.
- 03
Add 1 cup of water and cook over medium heat for about 8 minutes, until the tomatillos are soft and change from an intense green to a more opaque tone, without completely falling apart.
Add 1 cup of water and cook over medium heat for about 8 minutes, until the tomatillos are soft and change from an intense green to a more opaque tone, without completely falling apart.
- 04
Transfer the tomatillos, peppers, onion, and garlic to the blender
Transfer the tomatillos, peppers, onion, and garlic to the blender. Add the cilantro, the teaspoon of salt for the sauce, and the cooking water gradually, using only the necessary amount to obtain a fluid sauce. Blend until the desired texture is achieved.
- 05
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Carefully pour in the green sauce and cook for 5 minutes, stirring occasionally. If it becomes too thick, add a little water; if it is too liquid, cook for a couple of minutes more.
- 06
Heat the other tablespoon of vegetable oil in a large skillet
Heat the other tablespoon of vegetable oil in a large skillet. Pass each tortilla through the skillet for a few seconds on both sides, just to soften it and make it flexible, without frying it until it becomes crispy.
- 07
Place a hot tortilla on a plate, put about 2 tablespoons of shredded chicken in the center, and roll it firmly. Repeat with the 12 tortillas.
Place a hot tortilla on a plate, put about 2 tablespoons of shredded chicken in the center, and roll it firmly. Repeat with the 12 tortillas.
- 08
Pour some of the hot sauce into the bottom of a dish or large plate
Pour some of the hot sauce into the bottom of a dish or large plate. Arrange the enchiladas together, with the seam facing down, and cover them with the rest of the sauce.
- 09
Finish with the cream distributed in threads, the crumbled fresh cheese, and the thinly sliced white onion.
Finish with the cream distributed in threads, the crumbled fresh cheese, and the thinly sliced white onion.
- 10
Serve immediately, while the sauce is hot and the tortillas are still soft.
Serve immediately, while the sauce is hot and the tortillas are still soft.
- Do not overcook the tomatillos to preserve their freshness and avoid a bitter taste.
- For a less spicy sauce, use only one serrano pepper or remove some of its seeds.
- Heat the tortillas only as necessary so they can be rolled without breaking.
- You can leave the sauce slightly grainy for a rustic texture or blend it very well for a smoother consistency.
- If you can't find fresh cheese, you can substitute it with soft feta cheese or crumbly farmer's cheese. Cotija cheese also works, using less amount because it is saltier.
- Serve the enchiladas immediately after covering them with the sauce to avoid them drying out or falling apart too much.