Enchiladas Verdes
Enchiladas Verdes (en-chee-LAH-dahs VEHR-dehs)
Green Enchiladas
Corn tortillas rolled around a savory chicken filling, bathed in a vibrant tomatillo and green chile sauce, then baked until bubbling. Topped with crema, queso fresco, and fresh cilantro, these enchiladas showcase the bright, tangy flavors of Mexican green sauces.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Place tomatillos, serrano chiles, onion quarters, and garlic in a saucepan, cover with water, and bring to a boil. Simmer for ten minutes until tomatillos turn olive green and soften completely throughout.
-
2
Transfer the boiled tomatillos, chiles, onion, and garlic to a blender with cilantro and half a cup of cooking liquid. Blend until completely smooth, then season generously with salt to balance the natural tartness of the tomatillos.
-
3
Heat vegetable oil in a large skillet over medium heat. Pour in the green sauce and cook for eight to ten minutes, stirring frequently, until the sauce deepens in color and thickens enough to coat a spoon easily.
-
4
Warm corn tortillas briefly in a dry skillet or directly over a gas flame for about fifteen seconds per side. This makes them pliable enough to roll without cracking or tearing apart during assembly.
-
5
Fill each warmed tortilla with shredded chicken, roll tightly, and place seam-side down in a greased baking dish. Arrange them snugly in a single layer so they hold their shape during baking.
-
6
Pour the green sauce evenly over the rolled enchiladas, drizzle with Mexican crema, and sprinkle crumbled queso fresco on top. Bake at 190 degrees Celsius for twenty minutes until bubbling and heated through.
Did You Know?
The word enchilada literally means 'seasoned with chile.' Aztecs were already rolling tortillas around fillings centuries before the Spanish arrived, making enchiladas one of the oldest continuously prepared dishes in the Americas.
Chef's Notes
Equipment Tips
- blender
- baking dish
- skillet
- saucepan
The Story Behind Enchiladas Verdes
Enchiladas trace their origins to the Aztec practice of rolling tortillas around small fish and other fillings. When the Spanish introduced chicken and dairy to Mexico, the dish evolved into the version known today. The green sauce, made from tomatillos native to Mesoamerica, connects this dish directly to pre-Columbian cooking traditions. Regional variations abound across Mexico, with enchiladas verdes being particularly beloved in central Mexico where tomatillos grow abundantly. The dish became a staple of Mexican home cooking and restaurant menus alike.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!