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Enchiladas Verdes Popular Recipes

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Enchiladas Verdes

I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!

Ingredients :

  • 2 cloves garlic
  • 3 serrano peppers
  • 2 ¼ pounds small green tomatillos, husks removed
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken bouillon granules
  • ½ store-bought rotisserie chicken, meat removed and shredded
  • ¼ head iceberg lettuce, shredded
  • 1 cup cilantro leaves
  • 1 (8 ounce) container Mexican crema, crema fresca
  • 1 cup grated cotija cheese

Instructions :

Prep : 30M Cook : 9 enchiladasM Ready in : 1H

Notes :

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