Photograph of the finished Enchiladas verdes

Mexico · Bánh cuốn ngô sốt xanh Enchiladas verdes

Enchiladas verdes

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 12
  • Photograph of Tomatillos Tomatillos 1.4 lb
  • Photograph of Poblano peppers Poblano peppers 2
  • Photograph of Coriander Coriander 1.1 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Chicken breast Chicken breast 11.3 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 4.2 oz
  • Photograph of Sour cream Sour cream 3.5 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Boil the tomatillo, poblano peppers, and onions in 300 ml of water for 10 minutes, or until the tomatillo changes from green to olive yellow.
  2. 2 Blend the boiled vegetables with cilantro using 150 ml of the boiling water; add the cilantro only during blending to prevent the sauce from turning grayish.
  3. 3 Fry the sauce in hot oil for 6 minutes, season with salt, then reduce to the lowest heat.
  4. 4 Soften the tortillas by pan-frying them for 20 seconds on each side, then dip them completely in the sauce.
  5. 5 Wrap the shredded chicken in a roll, arrange it on a plate, drizzle with hot sauce, add sour cream and cheese, and eat within 5 minutes.

With an appliance

  • Oven 40 min

    Replace step 1: grill tomatillo, poblano peppers, and onions on racks in a 220-degree oven for 12 minutes, rotating the rack at the 6th minute for even browning; step 2 still involves blending with cilantro, using 150 ml of hot water instead of the boiling water.

Start cooking