Irresistible Chicken Enchiladas Verdes Recipe: A Taste of Mexico with Green Sauce
Imagine tender chicken wrapped in soft corn tortillas, smothered in a vibrant, homemade green sauce made from fresh tomatillos and serrano peppers. The creamy topping and tangy feta add the perfect finishing touch, elevating these enchiladas to restaurant-quality perfection.
This recipe is more than just a meal—it's a way to bring the warmth and soul of Mexican cuisine into your kitchen.
Ingredients for the Best Chicken Enchiladas Verdes
Get ready to create a vibrant and flavorful dish with these carefully selected ingredients. Each item plays a key role in building the layers of taste and texture that make these enchiladas unforgettable. Here's what you'll need:
- 12 Corn Tortillas: Soft and pliable, these tortillas are perfect for wrapping up all the delicious filling.
- 1 Whole Chicken Breast (about 12 oz): Cooked to tender perfection and shredded for a hearty filling.
- 1 1/2 Cups Chicken Broth: Adds depth and richness to the tangy green sauce.
- 2 Garlic Cloves: Fresh and aromatic, giving the sauce a bold flavor.
- 1 Small Onion: Essential for the sauce, adding a touch of sweetness and balance.
- Salt to Taste: Enhances every ingredient, bringing out their natural flavors.
- 3 Serrano Peppers: For just the right amount of heat to excite your taste buds.
- 2 lbs Tomatillos (Husked): The star of the sauce, these green gems provide the perfect tangy base.
- 1/2 Cup Chopped Cilantro: A fresh, herbaceous addition to brighten up the sauce.
- 1 tbsp Frying Oil: For lightly frying the tortillas and creating a flavorful base for the sauce.
- 1/2 Cup Sour Cream (Optional): A creamy topping that balances the heat of the serrano peppers.
- 1/2 Cup Crumbled Feta Cheese (Optional): A tangy and slightly salty topping that complements the enchiladas perfectly.
Pro Tip: Using fresh ingredients, especially tomatillos and cilantro, will ensure the brightest and most authentic flavors in your enchiladas.
Step-by-Step Instructions for Perfect Chicken Enchiladas Verdes
Follow these simple steps to create authentic, mouthwatering chicken enchiladas verdes. Each step builds layers of flavor for a dish that will impress everyone at your table.
- Prepare the Base Ingredients
- Place the garlic cloves and serrano peppers in a pot of boiling water.
- Boil for 5 minutes, then add the tomatillos. Continue boiling for another 7 minutes to soften them.
- Drain the cooked ingredients and set them aside to cool slightly.
- Blend the Green Sauce
- In a blender, combine the boiled tomatillos, garlic cloves, serrano peppers, and 1/4 of the onion.
- Blend until smooth. Add the cilantro and pulse briefly to mix without over-pureeing—it’s important to keep the sauce slightly textured.
- Pour in 1 cup of chicken broth and blend again until the mixture is combined.
- Cook the Sauce
- Heat 1 tablespoon of oil in a small pan over medium heat.
- Pour in the tomatillo puree and stir. Add 1 teaspoon of salt to enhance the flavors.
- Reduce the heat to low and let the sauce simmer uncovered for 10 minutes, stirring occasionally.
- If the sauce becomes too thick, stir in an additional 1/2 cup of chicken broth until you achieve your desired consistency.
- Prepare the Tortillas
- In a separate pan, lightly fry the corn tortillas in a small amount of oil for about 10 seconds per side. This softens them and prevents them from breaking when rolled.
- Place the tortillas on a plate lined with paper towels to absorb any excess oil.
- Assemble the Enchiladas
- Warm half of the sauce in a pan. Dip each tortilla into the sauce, coating it evenly.
- Lay the sauce-covered tortilla flat on a slightly extended plate. Add a portion of the shredded chicken to the center of the tortilla.
- Roll the tortilla tightly around the filling and arrange it seam-side down on the plate.
- Finish and Serve
- Spoon the remaining warm sauce over the rolled enchiladas, ensuring they are generously covered.
- Top with thinly sliced onion, and if desired, add a dollop of sour cream and a sprinkle of crumbled feta cheese for extra creaminess and tang.
Imagine tender chicken wrapped in soft corn tortillas, smothered in a vibrant, homemade green sauce made from fresh tomatillos and serrano peppers.
- 12 corn tortillas
- 1 whole chicken breast (about 12 oz) (cooked and shredded)
- 1 1/2 cups chicken broth
- 2 cloves garlic
- 1 small onion
- Salt to taste
- 3 serrano peppers
- 2 lbs tomatillos (husked)
- 1/2 cup chopped cilantro
- 1 tbsp frying oil
- 1/2 cup sour cream (optional topping)
- 1/2 cup crumbled feta cheese (optional topping)
- Place the garlic cloves and serrano peppers in a pot of boiling water. After 5 minutes, add the tomatillos and cook for another 7 minutes. Drain.
- Blend the cooked tomatillos, garlic, serrano peppers, and a quarter of the onion until smooth. Add the cilantro and blend lightly to avoid over-pureeing the cilantro. Add 1 cup of chicken broth.
- Heat the oil in a small pan and fry the tomatillo puree. Add 1 teaspoon of salt. Reduce the heat and simmer uncovered for 10 minutes. (If the sauce becomes too thick, add another 1/2 cup of chicken broth)
- In a separate pan, heat half of the sauce. Meanwhile, lightly fry the tortillas in oil for about 10 seconds on each side, until softened.
- Dip each tortilla in the warm sauce and place it on a slightly flat plate. Add a portion of shredded chicken to the center of each tortilla, then roll them up. Spoon the warm sauce over the enchiladas and top with sliced onion.
- Add sour cream and crumbled feta cheese if desired.
Although this recipe is suitable through the whole year, I recommend cooking it during spring and summer (when tomatillos are in season).