Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 3600 s
Yield: Makes about 23 enchiladas
Cuisine: American
Ingredients: 1 whole chicken breast; 13-15 tomatillos (tomate verde); 1-2 cloves garlic; 2 green jalapeño peppers; 1 small piece onion; 1 small bunch cilantro; 1 tablespoon sour cream; 1/2 tablespoon sugar; Chicken bouillon powder, to taste; 1 pinch ground black pepper; as needed Tortillas,; as needed Oil,; 7 oz Oaxaca or Gouda cheese (about 200 grams); Serrano peppers, to taste

Esther Soto @cook_6501622

jalisco

These enchiladas were a popular dish at a restaurant where I worked a long time ago. People ordered them all the time, and for good reason—they’re delicious! They’re actually pretty easy to make and you don’t need an oven.

Esther Soto @cook_6501622

Saved

Ingredients

1 hour

Makes about 23 enchiladas

1whole chicken breast
13-15tomatillos (tomate verde)
1-2 clovesgarlic
2green jalapeño peppers
1small piece onion
1small bunch cilantro
1 tablespoonsour cream
1/2 tablespoonsugar
Chicken bouillon powder, to taste
1 pinchground black pepper
as neededTortillas,
as neededOil,
7 ozOaxaca or Gouda cheese (about 200 grams)
Serrano peppers, to taste

Saved

Steps

1 hour

1

Cook the chicken breast. While it cooks, clean the jalapeños by removing the veins and seeds, and cook them with the tomatillos. As soon as the tomatillos change color, turn off the heat—be careful not to let them burst, or they’ll turn bitter. Once cooked and cooled, blend them with the sour cream, sugar, garlic, onion, cilantro, and 1 teaspoon chicken bouillon powder. Add some of the cooking water or chicken broth as needed.
2

Pour the blended sauce into a saucepan (I don’t strain it). Add a little black pepper and cook for about 5 minutes. Taste for salt and turn off the heat. Meanwhile, shred the cooked chicken breast.
3

Lightly fry the tortillas in oil. Fill each tortilla with chicken, roll them up, pour the sauce over, and top with cheese. Microwave for a few minutes until the cheese melts.
4

Serve with a good salad. You’ll love them! I didn’t add extra heat because kids eat them, but you can add some serrano peppers if you like.
5

Tip: The sour cream and sugar help reduce the tomatillos’ acidity. If you want a little more heat, you can leave the veins and seeds in the jalapeños—they’ll turn out great!