Chicken-filled tortillas bathed in tangy green tomatillo sauce with cream and cheese.
About this recipe
Enchiladas verdes are corn tortillas filled with shredded chicken, bathed in a vibrant green tomatillo and serrano chilli sauce, then topped with cream and cheese. They are one of the most popular preparations in Mexican cooking, found in market kitchens, restaurants and homes across the country.
History & Origin
Enchiladas verdes have pre-Hispanic roots stretching back to the Aztecs, who already rolled sweetcorn tortillas with chilli salsa and called them 'chillapitzalli'. The green version uses the tomatillo or husk tomato, a fruit native to Mesoamerica cultivated since at least 800 BC. With the arrival of the Spanish, cream and cheese were added, creating the mestizo version we know today. Green enchiladas are perhaps the most popular variety across all of Mexico, found in fondas, markets and homes in every state. They are traditionally served with cream, crumbled fresh cheese and sliced onion, and are such a fundamental dish that it is impossible to imagine Mexican cuisine without them.
Estimated cost
£9.31
Total cost
£2.33
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
480
Calories
25g
Protein
42g
Carbohydrates
22g
Fat
5g
Fibre
850mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Boil the tomatillos and serrano chillies in water for 10 minutes until the tomatillos turn olive green.
- 2
Blend the tomatillos, chillies, onion, garlic, coriander and half a cup of chicken stock until smooth.
💡 Do not over-fry the tortillas or they will be too rigid to eat comfortably.
- 3
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Pour in the salsa and cook for 10 minutes, stirring, until it thickens.
💡 The salsa should have the consistency of thick cream so that it clings to the tortillas.
- 4
In a separate pan, heat the remaining oil over medium heat. Pass each tortilla through the hot oil for 5 seconds on each side to soften.
💡 Do not let the tortillas brown — they only need a quick dip to become pliable.
- 5
Dip each tortilla into the warm salsa verde, coating it completely. Place on a plate, fill with shredded chicken and roll up.
- 6
Arrange the rolled enchiladas in an ovenproof dish or directly on individual plates, seam-side down.
- 7
Spoon the remaining salsa verde over the enchiladas. Top with soured cream and crumbled fresh cheese.
- 8
To gratinate, place in an oven preheated to 200°C for 10 minutes. Serve immediately.
💡 You can substitute the fresh cheese with Oaxaca cheese for a gratinated finish.
Reviews for Green Enchiladas
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