Mexican cuisine · Dough, Pasta & Rice

Enchiladas Verdes

Filled, baked corn tortillas in green tomatillo sauce with cheese and crema.

Ingredients · for 4 servings

• 12 corn tortillas
• 400 g chicken breast
• 500 g tomatillos
• 2 green chilies
• 1 onion
• 2 garlic cloves
• 1/2 bunch cilantro
• 200 g grated cheese
• 150 g sour cream
• 200 ml chicken stock
• 3 tbsp oil
• Salt

Instructions

1. Poach the chicken in salted water for 20 min, then shred.
2. Simmer the tomatillos and chilies in water for 10 min until soft, then purée with the onion, garlic, cilantro and stock until smooth; season with salt.
3. Simmer the green sauce in oil for 8 min.
4. Briefly dip the tortillas in hot oil so they become pliable and won't tear.
5. Dip each tortilla through the sauce, fill with chicken, roll up and pack tightly into a baking dish.
6. Pour the remaining sauce over the top, sprinkle with cheese and bake at 200 °C for 15 min.
7. Serve with sour cream, onion rings and cilantro.