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Chicken Enchiladas Verdes

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
9 servings
Dinner Mexican
Chicken Enchiladas Verdes
Ingredients
  • 2 1/4 pounds small green tomatillos, husks removed
  • 3 serrano peppers
  • 2 cloves garlic
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken bouillon granules
  • 1/2 store-bought rotisserie chicken, meat removed and shredded
  • 1/4 head iceberg lettuce, shredded
  • 1 cup cilantro leaves
  • 1 (8 ounce) container Mexican crema, crema fresca
  • 1 cup grated cotija cheese
Instructions
1
Cover a large griddle with aluminum foil and heat it up to a medium-high temperature.
2
Cook the tomatillos, serrano peppers, and garlic on the hot griddle for about 5 minutes, stirring occasionally until they're nicely toasted and blackened. Remove them to a bowl and let them cool down for a bit.
3
Heat some oil in a small, deep skillet to 350 degrees F (175 degrees C).
4
Fry the tortillas one at a time in hot oil until they're warmed through, taking about 3 to 5 seconds per side.
5
Place the toasted tomatillos, peppers, and garlic in a blender with some water. Blend everything together until smooth, then pour the mixture into a saucepan over medium heat and bring it to a boil.
6
Add some chicken bouillon to the mixture, reduce the heat and let it simmer for about 10 minutes until it's slightly thickened.
7
Soak each tortilla in the sauce for just a few seconds. Fill it with shredded chicken and sprinkle some of that delicious sauce on top.
8
Roll up the tortillas with the filling inside and place them seam-side down in a serving dish.
9
Spoon a generous amount of sauce over the rolled tortillas and top them with some lettuce, cilantro, crema, and cotija cheese.
10
Pour the remaining sauce over the top or serve it on the side, whichever you prefer.