Enchiladas Verdes
Salsa Verde Enchiladas
Corn tortillas dipped in a bright, tangy tomatillo salsa, rolled around shredded chicken, and finished with crema and queso fresco — a weeknight staple that comes together almost entirely from the pantry.
Enchiladas Verdes
✦ Antes de Empezar
Before you cook
Can I make this vegetarian?
Yes — swap the shredded chicken for sautéed mushrooms, rajas (roasted poblano strips), or a mix of black beans and cheese.
Why fry the tortillas before saucing them?
A quick pass through hot oil seals the tortilla so it holds together when rolled and doesn't turn mushy once it's sitting in salsa — skip it and the enchiladas fall apart.
Can I make the salsa ahead?
Yes — the salsa verde keeps refrigerated for up to 4 days or freezes well for up to 2 months, so you can assemble the enchiladas quickly on a weeknight.
Ingredientes· 13View
- 12Corn tortillas
- 500 gTomatillos, husked and rinsed
- 2 to 3Serrano or jalapeño chiles
- 1/4White onion
- 2Garlic cloves
- 1 handfulCilantro leaves
- 1/2 cupChicken broth
- 2 cupsCooked chicken, shredded
- 3 tbspNeutral oil, for frying tortillas
- 1/2 cupMexican crema
- 100 gQueso fresco, crumbled
- 1/4White onion, thinly sliced, for garnish
- 1Avocado, sliced, for garnish
Instrucciones
5 pasosCocina el salsa verde
Simmer the salsa base
Simmer the tomatillos, chiles, onion, and garlic in water to cover for 8–10 minutes, until the tomatillos turn olive-green and soften. Drain, reserving a little of the cooking liquid.
Licúa la salsa
Blend the salsa
Blend the cooked tomatillos, chiles, onion, and garlic with the cilantro, chicken broth, and salt until smooth. Simmer the blended salsa in a wide pan for 5 minutes to mellow the raw edge.
Suaviza las tortillas
Soften the tortillas
Warm the oil in a skillet and pass each tortilla through it for a few seconds per side, just until pliable — this keeps them from tearing or turning soggy once sauced.
Rellena y enrolla
Fill and roll
Dip each tortilla in the warm salsa verde, spoon shredded chicken down the center, and roll snugly. Arrange seam-side down in a baking dish.
Sirve
Serve
Pour the remaining salsa verde over the rolled enchiladas. Top with crema, crumbled queso fresco, sliced onion, and avocado. Serve immediately while the tortillas are still warm.
