Enchiladas Verdes
A mild creamy verde sauce makes these enchiladas a sure fire winner!
Equipment
- griddle or cast iron skillet
Ingredients
- 2¼ lbs tomatillos, husks removed
- 1 Serrano or Jalapeño pepper
- 1 clove garlic
- ¾ cup water
- 1 tsp chicken bouillon granules
- vegetable oil, for frying
- 3 cups shredded cooked chicken
- ½ cup Cilantro leaves
- ½ cup Mexican crema fresca
- ⅔ cup Cotija cheese, crumbled
- 1 cup shredded Jack cheese, optional
Instructions
Prepare Sauce & Filling:
- Cover a large griddle with foil and preheat over medium high heat.
- Arrange tomatillos, pepper and garlic on the griddle.
- Cook until vegetables are toasted and blackened, turning them often as they cook. About 5 minutes for the garlic, 10 minutes for the peppers and 20 minutes for the tomatillos.
- Transfer to a bowl and allow vegetables to cool for about 20 minutes.
- Place ¾ cup water, roasted tomatillos, roasted pepper, and roasted garlic, along with any accumulated juices, and in a blender.
- Process until smooth.
- Pour the sauce into a large saucepan and bring sauce to a boil over medium high heat.
- Once the mixture is simmering, add the chicken bouillon and stir to combine.
- Reduce heat to low and simmer sauce for about 10 minutes or until the sauce thickens slightly.
- While the sauce simmers, heat about ¼ inch of vegetable oil in a skillet over medium high heat.
- When oil is hot, fry corn tortillas in the oil for about 5-10 seconds per side. Do not overcook tortillas; tortillas should be soft not crispy.
- Drain tortillas on a paper towel lined plate and keep them warm.
- Remove 1½ cups of the sauce from saucepan and place it in a shallow dish.
- Add cooked shredded chicken to the sauce remaining in the saucepan and cook until heated through, about 5 minutes.
Assemble Enchiladas:
- Preheat oven to 350°F.
- Spray a 7x11 inch oven safe casserole dish with non stick cooking spray. Set aside.
- Dip fried corn tortillas in the reserved sauce to coat them completely.
- Place about a ¼ cup of the chicken mixture in the center of each corn tortilla.
- Add some shredded Cotija cheese and Jack cheese. Roll up tortillas to enclose filling and place seam side down in prepared casserole dish.
- Repeat until all the tortillas are filled and rolled.
- Drizzle enchiladas with any remaining sauce and top with shredded Cotija and Jack cheese.
Heat & Serve Enchiladas:
- Bake for 20-30 minutes or until enchiladas are heated through and the cheese is melted hot and bubbly.
- Remove enchiladas from the oven and top them with Crema Fresca, a sprinkle of Cotija cheese, and Cilantro leaves to serve.