Authentic Enchiladas Verdes
Traditional
Mexican Green Enchiladas
There's a great deal of comfort
to be found in enchiladas verdes. They consist of soft corn tortillas, which
are lightly fried so as not to break apart, filled with shredded chicken and
then soaked in a bright, tangy tomatillo salsa. They are not the heavy,
cheese-filled, baked casserole style that you find at fast-food chains. The
authentic ones are lighter, have more sauce, and are prepared on the stovetop;
you warm each tortilla, dip it in hot salsa, fill it, and eat it straight away so
that the tortilla remains soft but not wet.
The thing I like best is the
salsa verde; it's made by blending roasted tomatillos and serranos with garlic,
onion, and cilantro. It has a tart flavour, is a bit spicy, and has the smell
of home. We add crumbled queso fresco, some sliced onion, and extra cilantro on
top, along with a little crema and a squeeze of lime, and that's all. The whole
dinner can be put together in less than an hour, and then everyone ends up
fighting for the last portion.
Why I love this recipe
I really enjoy enchiladas verdes
since they taste just like Sunday at my aunt's house, when she had a large pot
of chicken boiling, the comal was being used to toast the tortillas and the
blender was making the salsa, and the entire kitchen was filled with the smell
of roasted tomatillos and garlic.
This recipe is special because of
the way the ingredients are balanced. The tortillas are fried only slightly so
that they keep their shape. The salsa is vibrant and not overcooked, which is
why it still has a fresh flavour. The chicken is kept simple by being poached
in onion and with a bay leaf, so that it adds flavour both to the filling and
to the broth, which you can drink on the side. They are made one at a time and
then served straight away. As a result, they have no dry edges and no baked
cheese crust; instead, they offer soft, saucy, comforting mouthfuls.
It's also a very practical dish
since you can use some leftover rotisserie chicken, prepare the salsa in
advance, and then have dinner ready in twenty minutes. It can feed a large
number of people, is naturally gluten-free provided that you use corn
tortillas, and it's one of those meals which seems sophisticated yet is in fact
quite simple. When you've got the technique down, you'll end up making them
every week.
Prep time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Serves: 4
Difficulty level: Medium
Ingredients
For the chicken:
·
2 boneless, skinless chicken breasts
·
1/2 white onion, quartered
·
2 garlic cloves
·
1 bay leaf
·
1 tsp of salt
·
4 cups of water
For the Salsa Verde:
·
1 lb tomatillos, husks removed and rinsed
·
2-3 serrano chiles, stems removed
·
1/4 white onion
·
1 garlic clove
·
1/2 cup fresh cilantro
·
1/2 tsp salt, plus more to taste
·
1 tbsp oil
For the Enchiladas:
·
12 corn tortillas
·
1/4 cup of neutral oil, for frying tortillas
·
1/2 cup Mexican crema or sour cream
·
1/2 cup crumbled queso fresco
·
1/4 red onion, thinly sliced
·
Extra cilantro leaves
·
Lime wedges for serving
Tools
o
Large pot for boiling chicken
o
Comal or skillet
o
Blender
o
Medium saucepan
o
Tongs
o
Paper towels
Step-by-Step
Instructions
Step 1.
To cook the chicken: Place the chicken, half an
onion, two garlic cloves, a bay leaf, some salt, and water into a large pot and
bring the mixture to a boil; after that, lower the heat and let it simmer for
20 minutes until the chicken is fully cooked. Remove the chicken and allow it
to cool, then tear it apart with two forks. Set aside one cup of the broth to
use in the salsa.
To roast the
ingredients for the salsa: While the chicken is cooking, heat a dry comal
or skillet over a medium-high flame. Add the tomatillos and the serranos and
roast them for 5 to 6 minutes, turning them occasionally, until the tomatillos
have softened and have developed some black spots. They should be cooked but
not end up being mushy.
Step 3.
To blend the salsa, place the roasted tomatillos, the
Serranos, a quarter of a raw onion, one garlic clove, the cilantro, the salt,
and half a cup of the warm chicken broth into a blender and blend it until it
is smooth yet still a little textured. Then taste it; it should have a tangy
flavour and be a bit spicy.
Prepare the salsa: Place 1 tablespoon of oil into a
medium saucepan and heat it. Add the salsa, taking care because it will
splatter. Simmer it for 5 minutes so that it thickens a little and the raw edge
is cooked. Then turn the heat off and keep the salsa warm.
To fry the tortillas: Place 1/4 cup of oil in a
skillet and heat it over medium heat; then, one at a time, fry each corn
tortilla for 5 seconds on each side, frying them only until they are pliable,
after which drain them on some paper towels; this procedure prevents the tortillas
from tearing when you dip them.
To assemble the
dish, dip each warm tortilla into the hot salsa verde for three seconds on
each side so that it becomes coated, then lay the tortilla flat, put 2 to 3
tablespoons of shredded chicken in the middle, and roll it up. Place the rolled
tortilla with the seam side down on a plate.
Serving: Prepare three enchiladas for each person and
then spoon the extra warm salsa over them. Add the crema in a zig-zag pattern,
top with queso fresco, sliced onion, and cilantro, and serve at once together
with lime wedges on the side.
Approximate Macros per serving (3 enchiladas)
v
Calories: 480 kcal
v
Carbohydrates: 38 g
v
Protein: 28 g
v
Fat: 22 g
v
Fiber: 6 g
v
Sugar: 6 g
v
Sodium: 980 mg
What to serve with this
Enchiladas verdes make up a complete meal, but I always
include some sides; Mexican rice and refried beans are traditional choices. A
simple salad made with lettuce, radish, and a lime vinaigrette helps to balance
their richness. They should be served with agua de jamaica or a cold beer, and
you must not forget to have hot sauce and extra lime available. When serving
them for brunch, put a fried egg on top.
Tips and Variations
·
Do not omit the step of frying the tortillas
since raw corn tortillas will fall apart in the salsa. Frying for just five
seconds makes all the difference.
·
You can prepare this in advance: cook the
chicken and make the salsa up to three days in advance, then put it together
right before eating.
·
Cheese version: Put shredded Oaxaca or
mozzarella inside. Bake for 10 minutes to get melty enchiladas.
·
For vegetarians, replace the chicken with
sautéed mushrooms, potatoes, or beans.
·
For smoky salsa: char the tomatillos and the
chiles directly over a gas flame to give it extra depth.
Substitutes Note
o
Don't use tomatillos: If you have to, you can
use one can of green enchilada sauce, but it won't have the same flavour.
o
No serrano. Use 1 jalapeño. It’s milder.
o
We don't use fresh cheese since feta crumbles;
or else leave out the cheese altogether.
o
There is no crema; just mix the sour cream with
a little milk to make it thinner.
o
There is no need for chicken; instead, use
shredded rotisserie chicken to halve the time required.
Frequently Asked Questions
If your tortillas are breaking, it's because they are either
too dry or have not been fried. To make them flexible, fry them for 5 seconds
on each side in hot oil and then dip them in warm salsa.
2. May I prepare them this way?
Yes, you can — just dip and roll them, put them in a dish,
pour the leftover salsa over them, add the cheese on top, and then bake them at
375°F for 15 minutes. The traditional method, though, is to use the stovetop.
3. What level of spiciness do green enchiladas have?
If you use two serranos, the result is medium in spiciness;
with three, they are hot; to make them milder, remove the seeds.
4. Is it all right to use green sauce from a jar?
Yes, you can, but if possible it's better to roast your own
tomatillos. The flavour is 10 times better, and that takes 10 minutes.
5. How do I store leftovers?
If you want to store leftovers, then put the chicken, the
salsa, and the tortillas in separate places. First reheat the salsa, then dip
some fresh tortillas and put them together. The enchiladas, when they have been
assembled, will become soggy.
6. Which is better, corn tortillas or flour tortillas?
Corn tortillas are the traditional choice and are
gluten-free. Although flour tortillas can be used, they do alter the flavour.
If that is all you have, use thin fajita-sized flour tortillas.
These Genuine Enchiladas Verdes are vibrant, spicy, and very
satisfying, something that makes people take the time to really enjoy dinner
together.
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