Authentic Enchiladas Verdes

“These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home,” says PattiVerde. Reviewer ROSA MARINA can confirm: “I am Mexican, living in Mexico,” she says. “If you come to Mexico, this is what you will get if you order enchiladas in a restaurant. This is the REAL and authentic enchilada. When using tomatillos buy the smallest ones, because the bigger are bitter. I’m glad that people know how to make REAL enchiladas in the US.”

This authentic chicken enchilada recipe is made with fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Prep Time:

45 mins

Cook Time:

35 mins

Total Time:

1 hr 20 mins

Servings:

Authentic Enchiladas Verdes garnished with cheese and herbs on a plate

Ingredients

2 bone-in chicken breast halves
2 cups chicken broth
½ white onion, halved, divided
2 teaspoons salt
2 cloves garlic, divided
1 pound fresh tomatillos, husks removed
5 serrano peppers, or to taste
1 pinch salt
¼ cup vegetable oil
12 corn tortillas
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

Directions

Gather the ingredients.

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Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.

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When cool enough to handle, shred chicken with your hands.

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Place tomatillos and serrano peppers in a medium pot and cover with water.

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Bring to a boil and cook until tomatillos turn from bright green to dull, army green.

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Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.

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Blend until completely puréed.

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Pour salsa into a medium saucepan and bring to a low boil.

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Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.

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Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.

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Fill or cover tortillas with shredded chicken, then top with salsa.

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Sprinkle with queso fresco, onion, and cilantro.

Nutrition Facts
% Daily Value *
Total Fat 25g	32%
Saturated Fat 7g	33%
Cholesterol 84mg	28%
Sodium 1344mg	58%
Total Carbohydrate 49g	18%
Dietary Fiber 8g	29%
Total Sugars 7g
Protein 37g	74%
Vitamin C 23mg	26%
Calcium 279mg	21%
Iron 3mg	17%
Potassium 866mg	18%