Enchiladas Verdes
Tortillas rolled around chicken, baked under tomatillo salsa.
- 50 min
- Medium
- 4 servings
- Mexican
- Cooks
- 0
- Photos
- 0
Ingredients
- corn tortilla12 piece
- chicken thigh, cooked, shredded400g
- tomatillo, husked, rinsed8 piece
- jalapeñoadjust to heat2 piece
- onion, halved1 piece
- garlic3 clove
- cilantro½ bunch
- queso fresco, crumbledfeta works too100g
- sour creamto finish4 tbsp
- oil3 tbsp
Method
- 1
Char tomatillos, jalapeño, garlic, and onion under the broiler until blistered.
Charring is what gives the salsa its smoky depth.
- 2
Blend the charred vegetables with cilantro and salt into a smooth salsa verde.
- 3
Lightly fry corn tortillas in oil to soften, then drain on paper towel.
- 4
Roll each tortilla around shredded cooked chicken and arrange in a baking dish.
- 5
Pour salsa verde over the rolled enchiladas; top with crumbled queso fresco.
- 6
Bake at 200°C until bubbly; finish with sour cream, more cilantro, and sliced onion.
Per serving
- 485
- kcal
- 32g
- protein
- 38g
- carbs
- 22g
- fat