Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 600 g Tomatillos; 3 Serrano chilies; 150 g White onion; 15 g Garlic; 20 g Fresh cilantro; 200 ml Chicken stock; 400 g Cooked chicken; 12 Corn tortillas; 60 ml Oil; 100 ml Mexican crema; 100 g Queso fresco; 6 g Salt

Corn tortillas softened in hot oil, dipped through a bright tomatillo-and-serrano sauce, rolled around shredded chicken and flooded with more of that green salsa, then finished with crema, raw onion and cheese.

Fonte

Ricetta di Mexican home kitchens · 🏺 Tradizionale

Mexican home-style — An enchilada is a corn tortilla rolled around a filling and covered with a chili sauce. In the 'verde' version the sauce is built on tomatillos and green chilies; the dish dates in written record to at least the 19th century in Mexico.

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Passaggi

Simmer the tomatillos, serranos, half the onion and the garlic in water to cover for about 8 minutes, until the tomatillos turn from bright to olive green and soften. Drain.
💡 Boiling, not roasting, gives the fresh tangy sauce here; roasting the tomatillos makes a deeper, smokier salsa that suits other dishes better.
Blend the drained solids with the cilantro and stock until smooth. Fry the purée in a spoon of hot oil for 5 minutes, stirring, then season with salt — it should taste sharp and green.
In a separate small pan, heat the rest of the oil and pass each tortilla through it for 5 seconds a side — just to soften, not crisp. Stack them on paper.
💡 This quick oil bath is the classic step that stops the tortillas dissolving once they meet the sauce. Skip it and they tear and turn to mush.
Dip a softened tortilla in the warm green sauce to coat, lay it down, put a line of chicken across it and roll it up. Set seam-down in a warm dish. Repeat with all 12.
Pour the rest of the warm green sauce generously over the rolled enchiladas. Finish with crema drizzled across, the raw onion rings, crumbled cheese and a few cilantro leaves.

💡 Consigli

Serve immediately. Enchiladas are meant to be eaten the moment they're sauced — leave them sitting and the tortillas drink the sauce and go soft and heavy. Sauce and roll only what you'll eat now.
For enchiladas suizas ('Swiss'), stir a splash of cream into the green sauce and blanket the rolled enchiladas with grated cheese, then bake until bubbling and lightly browned.