Mexican Enchiladas Verdes with Chicken
Rolled corn tortillas filled with chicken and covered in roasted tomatillo sauce, crema, queso fresco, and cilantro.
Equipment
- Baking dish
- Sheet pan
- Blender
- Large skillet
Ingredients
Tomatillo sauce
- 1 1/2 lb tomatillos husked and rinsed
- 2 medium poblano peppers stemmed
- 1 medium white onion quartered
- 3 cloves garlic unpeeled
- 1 cup chicken stock
- 1/2 cup fresh cilantro plus more to finish
- 1 tsp ground cumin
- 2 tbsp neutral oil
Filling and assembly
- 1 1/2 lb cooked shredded chicken
- 12 pieces corn tortillas warmed
- 1/2 cup Mexican crema or sour cream
- 4 oz queso fresco crumbled
- 1 medium lime cut into wedges
Instructions
Roast the sauce ingredients:
- Heat the oven to 425°F (220°C). Arrange the tomatillos, poblanos, onion, and garlic on a sheet pan and roast until charred and tender, 20 to 25 minutes.
- Peel the garlic and transfer the roasted vegetables to a blender with the stock, cilantro, cumin, and salt. Blend until smooth.
Cook the sauce:
- Heat the oil in a skillet. Pour in the blended sauce and simmer for 8 to 10 minutes until slightly thickened. Taste and adjust the seasoning.
Roll and bake:
- Heat the oven to 375°F (190°C). Dip each tortilla in the warm sauce, fill with chicken, roll, and place seam-side down in a baking dish.
- Cover with the remaining sauce and bake for 15 minutes. Finish with crema, queso fresco, cilantro, and lime.
Notes
- For a milder sauce, remove the poblano seeds before roasting.
- Warm tortillas briefly in a skillet or microwave so they roll without cracking.
Nutrition
Calories: 480kcalCarbohydrates: 43gProtein: 32gFat: 22gSaturated Fat: 7gCholesterol: 80mgSodium: 720mgFiber: 7gSugar: 7g