Enchiladas Verdes
- 🌽 14-16 corn tortillas
- 🧀 1.5 cups of shredded cheese (Oaxaca, mozzarella, or plant-based cheese)
- 🍗 2 chicken breasts
- 🧅 1/2 onion
- 🧄 2 garlic cloves
- 🥬 1 celery stick
- 🌱 3 green onions
- 🌶️ 1 serrano pepper
- 🧂 1 tsp of whole black pepper
- 🍃 2 bay leaves
- 🌿 1/4 cup of cilantro
- 🧂 1 tbsp of salt
- 💧 6 cups of water
- 🌶️ 6 serrano peppers
- 🧅 1/2 onion
- 🧄 2 garlic cloves
- 🌶️ 5 chiles de arbol
- 🌿 4-5 stems of cilantro
- 🍅 1 (14.4 oz) can of tomatillos, drained
- 🧅 Red onions, thinly sliced
- 🌿 Chopped cilantro
- 🌶️ Radishes, sliced
These enchiladas are a flavorful and slightly spicy dish, featuring a zesty green salsa and a cheesy chicken filling. Perfect for a comforting dinner, they’re easy to customize for spice lovers or those seeking a milder taste.
Ingredients
For the enchiladas
🌽 14-16 corn tortillas
🧀 1.5 cups of shredded cheese (Oaxaca, mozzarella, or plant-based cheese)
For the chicken
🍗 2 chicken breasts
🧅 1/2 onion
🧄 2 garlic cloves
🥬 1 celery stick
🌱 3 green onions
🌶️ 1 serrano pepper
🧂 1 tsp of whole black pepper
🍃 2 bay leaves
🌿 1/4 cup of cilantro
🧂 1 tbsp of salt
💧 6 cups of water
For the salsa verde
🌶️ 6 serrano peppers
🧅 1/2 onion
🧄 2 garlic cloves
🌶️ 5 chiles de arbol
🌿 4-5 stems of cilantro
🍅 1 (14.4 oz) can of tomatillos, drained
For garnish
🧅 Red onions, thinly sliced
🌿 Chopped cilantro
🌶️ Radishes, sliced
Equipment
• Large pot
• Blender
• Pan
• Oven-safe dish
Prep Time
30 minutes
Cook Time
40 minutes
Makes
6-8 servings
Calories & Macros (per serving)
• Calories: Approximately 300
• Protein: 25g
• Carbs: 20g
• Fat: 12g
Instructions
1. Cook the chicken
o Add the chicken, onion, garlic, celery, green onions, serrano pepper, black pepper, bay leaves, cilantro, and salt to a pot. Cover with water and cook on medium heat for 25-30 minutes.
o Remove the chicken, let it cool, and shred. Reserve the stock for other uses like making rice.
2. Make the salsa verde
o Place the serrano peppers, onion, garlic, chiles de arbol, and tomatillos in a pot. Cover with water and cook on medium heat for 15 minutes or until the peppers are tender.
o Strain some of the cooking liquid and blend the cooked ingredients with cilantro and salt until smooth. Adjust the consistency by adding a little of the reserved liquid if necessary.
o Cook the blended salsa in a pan over medium heat until it thickens slightly.
3. Prepare the tortillas
o Lightly fry the corn tortillas in a pan with cooking oil over medium heat on both sides. This helps prevent them from breaking when rolled.
4. Assemble the enchiladas
o Mix the shredded chicken with half of the shredded cheese.
o Place some of the chicken mixture onto each tortilla, roll it up, and arrange them seam-side down in an oven-safe dish.
o Pour the salsa verde over the rolled tortillas, top with the remaining shredded cheese, and cover with foil.
5. Bake
o Preheat your oven to 400°F (200°C). Bake the enchiladas for 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish and serve
o Top the enchiladas with red onions, radishes, and chopped cilantro. Serve hot with your favorite sides like rice or beans.
Cooking and Serving Tips
• Adjust the spice level by reducing the number of serrano peppers or chiles de arbol.
• For an extra creamy texture, drizzle Mexican crema on top before serving.
• Store leftovers in an airtight container and reheat in the oven or microwave.
Enjoy the delicious, zesty, and cheesy goodness of Enchiladas Verdes! 🌟
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