Enchiladas Verdes with Green Chiles

Name: Enchiladas Verdes with Green Chiles
Total time: 1800 s
Yield: Serves 6 servings
Ingredients: 20 roasted green chiles (not poblano, serrano, or jalapeño; use the larger, wider green chiles sometimes called 'chile verde' in some regions); 1/4 lb queso fresco (about 115 grams); 1 1/2 cups Mexican crema (about 360 ml); Salt, to taste; Corn tortillas; Lettuce; 2.2 lbs cooked, shredded chicken (about 1 kg)

zule81 @cook_1115116

mexico

Unlike most recipes that use tomatillo, this version is even more delicious because the green chiles give it much more flavor, without the tartness that tomatillos can have!

zule81 @cook_1115116

mexico

Unlike most recipes that use tomatillo, this version is even more delicious because the green chiles give it much more flavor, without the tartness that tomatillos can have!

Saved

Ingredients

30 minutes

Serves 6 servings

20roasted green chiles (not poblano, serrano, or jalapeño; use the larger, wider green chiles sometimes called 'chile verde' in some regions)
1/4 lbqueso fresco (about 115 grams)
1 1/2 cupsMexican crema (about 360 ml)
Salt, to taste
Corn tortillas
Lettuce
2.2 lbscooked, shredded chicken (about 1 kg)

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Steps

30 minutes

1

First, cook the chicken and shred it. Once ready, set it aside in a covered bowl. Roast the green chiles, clean them thoroughly, remove the seeds and stems, and cut them into strips.
2

Place the chile strips in a blender with the queso fresco and crema. Blend until completely smooth, adding salt to taste.
3

If the sauce is too thick, add a little chicken broth, but be careful not to make it too thin—the sauce should be thick.
4

Pour the sauce into a saucepan, add a splash of oil, and cook the mixture until well combined. Next, lightly fry the corn tortillas in a skillet with oil on both sides, then dip them in the sauce.
5

Place the sauced tortillas on a plate, fill with shredded chicken, and roll them up. Top with thinly sliced lettuce and crumbled queso fresco. Enjoy your enchiladas!