Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 1800 s
Yield: 4 servings
Ingredients: 20 tomatillos; 2 serrano peppers; 1 garlic clove; 1 tablespoon lard; 1/3 cup chicken broth (about 80 ml); Salt, to taste; 1/4 cup oil (about 60 ml); 12 corn tortillas; 1 1/2 cups shredded chicken (about 210 grams); 1/2 cup chopped white onion (about 75 grams); 1/2 cup sour cream (about 120 ml; Mexican crema can be used if available); 1/3 cup queso fresco or aged Mexican cheese (about 40 grams); 1 little chopped cilantro

Meme @meritposa

MEXICO

Enchiladas verdes are one of the most common traditional dishes. Although they're delicious, I hesitated to share this recipe and a few others because I know many of you may not be able to find corn tortillas, which are a basic ingredient for many classic Mexican dishes like chilaquiles, sopa azteca, chalupas, and more. I hope those who can make them enjoy this recipe, and for those who can't, I hope you get to try how delicious they are someday.

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Ingredients

30 minutes

4 servings

20tomatillos
2serrano peppers
1garlic clove
1 tablespoonlard
1/3 cupchicken broth (about 80 ml)
Salt, to taste
1/4 cupoil (about 60 ml)
12corn tortillas
1 1/2 cupsshredded chicken (about 210 grams)
1/2 cupchopped white onion (about 75 grams)
1/2 cupsour cream (about 120 ml; Mexican crema can be used if available)
1/3 cupqueso fresco or aged Mexican cheese (about 40 grams)
1little chopped cilantro

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Steps

30 minutes

1

For the sauce: Bring the tomatillos and serrano peppers to a boil in enough water to cover them for about 5 minutes.
2

Once cooked, drain them but reserve at least 1/2 cup of the cooking water. Blend the peppers and tomatillos with the garlic and the reserved 1/2 cup water until you have a smooth sauce.
3

Heat the lard in a saucepan, add the sauce, and cook for about 5 minutes. Pour in the chicken broth, add salt to taste, and let it thicken until you have about 2 cups of sauce. Lower the heat to the minimum and keep warm while you prepare the enchiladas.
4

For the enchiladas: Fry the tortillas one at a time in 2 tablespoons of oil, first on one side and then the other, but do not let them get crispy. Remove and place on paper towels to absorb excess oil.
5

To serve, dip each tortilla briefly in the green sauce, then place it open on a plate. Add the chicken, fold the tortilla (repeat for three enchiladas per plate), then top with some onion, cilantro, cheese, and a little sour cream.
6

Serve with white rice and beans.