Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Authentic Enchiladas Verdes

4

0 min

Authentic Enchiladas Verdes

Authentic Enchiladas Verdes Photo 1

Time

0 min

Serving

4 persons

Calories

559

Rating

4.00★ (621)

Cuisine

Mexican
Author: Victoria Buriak
This authentic chicken enchilada recipe is made with fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Ingredients

  • bone-in chicken breast halves: 2 piece
  • chicken broth: 2 cups
  • white onion: 0.5 piece (halved, divided)
  • salt: 2 tsp
  • garlic: 2 clove (divided)
  • tomatillos, husks removed: 1 pound (fresh)
  • serrano peppers: 5 piece (to taste)
  • pinch salt: 1 piece
  • vegetable oil: 0.25 cup
  • corn tortillas: 12 piece
  • crumbled queso fresco: 1 cup
  • white onion: 0.5 piece (chopped)
  • bunch fresh cilantro: 1 piece (chopped)

Metric Conversion

Stages of cooking

Authentic Enchiladas Verdes Photo 21
Authentic Enchiladas Verdes Photo 32
Authentic Enchiladas Verdes Photo 43
Authentic Enchiladas Verdes Photo 54
  1. Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic. When cool enough to handle, shred chicken with your hands.
    Authentic Enchiladas Verdes Photo 2
  2. Place tomatillos and serrano peppers in a medium pot and cover with water. Bring to a boil and cook until tomatillos turn from bright green to dull, army green. Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch. Blend until completely puréed. Pour salsa into a medium saucepan and bring to a low boil.
    Authentic Enchiladas Verdes Photo 3
  3. Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
    Authentic Enchiladas Verdes Photo 4
  4. Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person. Fill or cover tortillas with shredded chicken, then top with salsa. Sprinkle with queso fresco, onion, and cilantro.
    Authentic Enchiladas Verdes Photo 5

How did you like this article?

You may also like