Mexican Chicken Enchiladas Verdes

Instructions

1. 1

   Preheat oven to 200°C and lightly oil a 20x30 cm baking dish with 1 tsp oil. Husk 400 g tomatillos and rinse thoroughly under warm water to remove sticky residue. Chop 1 white onion into 2 cm pieces, peel 2 garlic cloves, and set 400 g shredded chicken on a plate.

2. 2

   Place washed tomatillos and 2 serrano peppers into a medium pot. Cover with cold water by 2 cm and add 1/2 tsp salt. Place over medium-high heat, bring to a boil, then simmer for 8 minutes until tomatillos turn pale green and soft. Drain completely using a colander.

3. 3

   Transfer boiled tomatillos, peppers, half the chopped onion, 2 garlic cloves, and 1/2 tsp salt into a blender. Blend on high speed for 45 seconds until smooth. Heat 1 tbsp oil in a skillet over medium heat, pour salsa, and simmer for 6 minutes until slightly thickened.

4. 4

   Heat a dry nonstick skillet over medium heat without oil. Warm each corn tortilla for 30 seconds per side until soft and pliable. Stack warmed tortillas on a plate and cover with a clean kitchen towel so they stay steam-softened and do not crack during rolling.

5. 5

   Dip each warm tortilla into the warm green salsa to coat lightly. Lay flat on a board, add about 50 g shredded chicken along the center, and roll up tightly. Place seam-side down into the greased baking dish in a single layer until all 8 enchiladas are packed in neatly.

6. 6

   Spoon remaining green salsa evenly over top of enchiladas to keep them moist. Sprinkle 150 g shredded Oaxaca cheese evenly over sauce. Bake at 200°C for 10 minutes until cheese melts completely and bubbles. Drizzle with 100 ml Mexican crema and serve immediately hot from the dish.

Serve with

Drink

Traditional Mexican Limeade with Chia

Mexican · 10 min