Authentic Mexican Enchiladas Verdes Recipe

Ingredients for Authentic Mexican Enchiladas Verdes

• 6 cups of water
• 2 pounds tomatillos (husked and rinsed)
• Onions
• 10 cloves garlic (unpeeled)
• Serrano Chilies
• Fresh Cilantro
• Vegetable Oil
• Salt to taste
• Whole Chicken Breasts
• 1 1/2 medium onions
• Corn Tortillas
• 1 cup crème fraîche
• Monterey Jack Cheese

How to Make Authentic Mexican Enchiladas Verdes

1. Prepare the sauce: Bring 4 cups of water to a boil in a large pot.
2. Add 2 pounds tomatillos (husked and rinsed), 1 medium onion (halved), 6 cloves garlic (unpeeled), and 7 serrano chiles (stemmed).
3. Simmer uncovered for 30 minutes.
4. Let cool slightly, then drain, reserving about 1 cup of cooking liquid.
5. Place the solids in a blender or food processor.
6. Add the remaining 1/2 medium onion, 4 cloves garlic (unpeeled), 3 serrano chiles (stemmed), 1/2 cup packed cilantro, and 1/2 cup of the reserved cooking liquid.
7. Blend until completely smooth.
8. Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat.
9. Add 1/2 medium onion (thinly sliced) and sauté until lightly browned.
10. Stir in the blended sauce and season generously with salt (to taste).
11. Simmer uncovered until slightly thickened, about 30-45 minutes. If the sauce thickens too much, thin it with the remaining reserved cooking liquid.
12. Meanwhile, prepare the chicken filling: Bring 2 quarts of water to a boil in a large pot.
13. Add 2 pounds boneless, skinless chicken breasts, 1/2 medium onion (chopped), 2 cloves garlic (minced), and salt to taste.
14. Simmer until the chicken is cooked through, about 30 minutes.
15. Let the chicken cool, then remove it from the liquid.
16. Remove and discard the skin and bones.
17. Shred the chicken meat.
18. Prepare the tortillas: While the sauce and filling are cooking, heat a small amount of vegetable oil (about 1 tablespoon) in a skillet over medium heat.
19. Heat each corn tortilla for about 20 seconds per side, just until pliable.
20. Drain the tortillas on a clean kitchen towel to keep them soft and warm.
21. Preheat oven to 350°F (175°C).
22. Lightly grease two 13x9 inch baking pans with vegetable oil.
23. Dip each tortilla in the sauce.
24. Fill each tortilla with shredded chicken and roll up tightly.
25. Arrange 12 filled enchiladas in each baking pan.
26. Pour the remaining green sauce over the enchiladas.
27. Spoon 1 cup of crème fraîche over the sauce.
28. Sprinkle with 1/4 cup chopped onion and 1/4 cup chopped cilantro.
29. Top with 1 cup shredded cheese (Monterey Jack, Cheddar, or your favorite).
30. Bake for 25 minutes.
31. Broil for 1-2 minutes if you want a crispier top.
32. Serve hot with refried beans. Enjoy!
33. To freeze: Prepare the recipe up to step 26.
34. Place rolled enchiladas on a baking sheet and freeze until firm.
35. Transfer to a freezer bag.
36. Seal, label, and freeze. Freeze sauce separately in another freezer bag. Place both bags in a larger freezer bag for extra protection.
37. To serve frozen enchiladas: Thaw in the refrigerator overnight. Complete assembly and bake as directed in the recipe.