Green Tomatillo Enchiladas
The true taste of traditional Mexican diners. Soft corn tortillas stuffed with chicken, drenched in a tangy, spicy green tomatillo and serrano sauce, and topped with melted cheese, cream, and fresh onions.
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45 min
Easy
Mexicana
3 servings
The story behind
This photo immediately took me back to Saturday morning market brunches, the kind where you sit at a wooden counter and the smell of the griddle instantly makes you hungry. My uncle always told me that real green enchiladas don't need any cream hidden in the sauce; just good boiled tomatillos and the perfect kick from serrano peppers. They are absolute perfection for a weekend lunch, catching up with family while enjoying every bite with a warm pot coffee on the side.
Instructions
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1Boil the tomatillos and serrano peppers in water. Turn off the heat right when the tomatillos shift from bright green to an olive tone so the sauce doesn't get sour.
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2Blend the tomatillos, peppers, garlic, onion piece, a few cilantro leaves, and a good pinch of salt. Keep it slightly textured rather than over-blended.
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3Cook the green sauce in a pot with a little bit of hot oil over medium heat for about 5 to 7 minutes to develop the flavor.
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4Flash-fry the corn tortillas in hot oil for just a couple of seconds per side so they remain soft and pliable.
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5Fill each tortilla with the shredded chicken, roll them tightly, and arrange them side-by-side on your clay plate.
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6Pour the hot green sauce generously over the rolled tortillas until completely covered.
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7Top with the shredded cheese and let it melt from the residual heat of the sauce, or pop it in the microwave for a minute.
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8Finish the dish by adding a drizzle of sour cream, the fresh onion rings, and a sprig of cilantro on top.
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