Ingredients for Authentic Enchiladas Verde
- 2 chicken breasts (about 1 1/2 lbs)
- 4 cups chicken broth
- 1/2 white onion, chopped and divided
- 4 garlic cloves, minced and divided
- 1 teaspoon salt, divided
- 1 1/2 lbs tomatillos, husked and rinsed
- 3-4 serrano peppers, stems removed
- 12-18 corn tortillas
- 1/2 cup vegetable oil
- 1 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Water (for boiling tomatillos and serrano chiles)
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How to Make Authentic Enchiladas Verde
- In a medium saucepan, combine chicken breasts, chicken broth, half of the chopped onion, minced garlic, and salt. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
- Remove chicken from broth; reserve broth. Let chicken cool slightly, then shred with two forks.
- While chicken cools, place tomatillos and serrano chiles in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until tomatillos change to a deeper green color (about 10-15 minutes).
- Drain tomatillos and chiles. Combine in a blender with remaining chopped onion, minced garlic, salt, and reserved chicken broth. Blend until completely smooth.
- Pour salsa into a medium saucepan and bring to a simmer over low heat.
- Heat vegetable oil in a large skillet over medium-high heat. Gently fry tortillas one at a time until lightly browned and softened (about 15-20 seconds per side). Set aside on a paper towel-lined plate.
- Dip each tortilla into the simmering salsa verde until softened.
- Place 3 tortillas on each plate.
- Fill each tortilla with shredded chicken and top with extra green sauce.
- Garnish with crumbled cheese, chopped onion, and cilantro. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
28g
Fat
17g
Carbs
14g
