Authentic home cooking from Mexico, with US measurements. 
Mexican Green Enchiladas
This is a traditional dish from Mexico City. As the name suggests, it's spicy, but the great thing is you can control how spicy you want it. If you prefer, you can make it without any heat and it will still taste great.
Mexican Green Enchiladas
This is a traditional dish from Mexico City. As the name suggests, it's spicy, but the great thing is you can control how spicy you want it. If you prefer, you can make it without any heat and it will still taste great.
Open in Cookpad AppSteps
- 1
Boil the chicken breast with 1/4 of an onion. Meanwhile, peel and wash the tomatillos, then boil them with the peeled garlic clove. Once the tomatillos are cooked and turn a deeper green, let them cool. After cooling, blend them in a blender with the chiles until you have a slightly thin sauce.
- 2
In a large pot, heat a little oil. Add the sauce, then season with salt to taste and the chicken bouillon granules.
- 3
In a skillet, heat enough oil for frying the tortillas. Quickly pass each tortilla through the hot oil without letting them get crispy.
- 4
Once the sauce is seasoned and the chicken breast is cooked and shredded, dip the tortillas in the sauce, fill them with the shredded chicken to form a taco shape, and place 3 or 4 on a plate. Top with more sauce, crema, crumbled panela cheese, and sliced onion.
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