Enchiladas Verdes de Pollo

INGREDIENTS

Tomatillos Serrano peppers Garlic Onion Water Cilantro Salt Olive oil Canola oil Shredded chicken Corn tortillas Crema mexicana  Queso fresco (or cotija) Raw onion Chopped cilantro 

Make the salsa verde

01

Rinse the tomatillos and place them in a stock pot along with serranos, onion, and garlic. Once boiled, add the ingredients along with salt and cilantro. Blend until smooth.

Fry the tortillas

02

Fry the tortillas individually. Some people will skip this step to reduce the number of calories.

Prepare the enchiladas

03

Drain excess oil on a paper towel. Place on a casserole dish. Add shredded chicken and roll up the tortilla.

Place in the baking dish

04

Place seam side down in a large baking dish. Cover with aluminum foil and heat in the oven.

Cook the salsa verde

05

While the chicken is warming up in the oven, heat the oil in a saucepan. Stir occasionally, and the sauce will begin to thicken slightly.

Drizzle with salsa verde

06

Add the enchiladas to a plate and drizzle with plenty of sauce.

Serve and enjoy!

07

Top with crema mexicana, diced onion, chopped cilantro, and queso fresco. You can also use Cotija Cheese to add some saltiness.

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