Enchiladas Verdes

Enchiladas Verdes

This Mexican dish from the state of Puebla is so delicious you won’t be able to get enough of it. Gourmets agree that the homemade spicy tomato sauce is the star.


  • 2 ¼ lbs small green tomatillos (seeded)
  • 3 serrano peppers
  • 2 cloves of garlic
  • 1 cup frying oil
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken stock granules
  • ½ store-bought rotisserie chicken (meat removed and shredded)
  • ¼ head iceberg lettuce (shredded)
  • 1 cup coriander leaves
  • 1 (8 oz) container Mexican crema (crema fresca)
  • 1 cup grated cotija cheese

Method of preparation:

Place the tomatillos, serrano peppers and garlic cloves in a medium saucepan. Cover with water and bring to a boil. Reduce the heat and simmer for 10 minutes, until the tomatillos are soft.

Remove the tomatillos, serrano peppers and garlic cloves from the water and place in a blender. Blend until smooth and set aside.

In a separate pan, heat the vegetable oil over a medium heat. When hot, fry each corn tortilla for about 10 seconds on each side, just until tender. Remove from the oil and drain on kitchen paper.

Preheat the oven to 175°C (350°F).

Bring the water to the boil in a small saucepan. Stir in the chicken stock granules until dissolved. Remove from the heat.

Dip each fried tortilla into the tomatillo sauce, coating both sides. Place some shredded chicken in the centre of each tortilla, then roll up and place in an ovenproof dish, seam down.

When all the enchiladas are in the dish, pour the remaining tomatillo sauce over them.

Bake the enchiladas in the preheated oven for 15-20 minutes or until heated through.

Serve the enchiladas verdes hot, garnished with shredded lettuce, coriander leaves, Mexican crema and grated cotija cheese.

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