Enchiladas Verdes
These green enchiladas are a culinary masterpiece, featuring a zesty tomatillo sauce crafted from a recipe passed down by a talented cook from Puebla. It's a labor of love that I've honed over 15 years, finally deciding it was time to share after my foodie friends couldn't resist sipping the sauce straight from the pan. Exercise caution with the Mexican crema and cotija cheese.
Ingredients
- 2 ¼ pounds small green tomatillos husks removed
- 3 serrano peppers
- 2 cloves garlic
- 1 cup vegetable oil for frying
- 9 corn tortillas
- 3 cups water
- 4 teaspoons chicken bouillon granules
- ½ store-bought rotisserie chicken shredded
- ¼ head iceberg lettuce shredded
- 1 cup cilantro leaves
- 1 8 ounce container Mexican crema
- 1 cup grated cotija cheese
Instructions
- Line a large griddle with aluminum foil and preheat to medium-high.
- Toast tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally until blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Transfer to a bowl and allow to cool.
- Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
- Lightly fry tortillas one at a time until warmed through, about 3 to 5 seconds per side. Drain on a paper towel-lined plate.
- In a blender, combine toasted tomatillos, serrano peppers, and garlic. Add water and blend until smooth. Pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and simmer until slightly thickened, approximately 10 minutes.
- Dip tortillas in the sauce one at a time for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
- Spoon generous amounts of sauce over rolled tortillas. Top with lettuce, cilantro, Mexican crema, and cotija cheese. Optionally, pour remaining sauce over the enchiladas or serve it on the side.