Enchiladas Verdes

How to Make Enchiladas Verdes

1. 1

   Step 1: Char the tomatillos, chiles, onion and garlic

   Heat a dry heavy skillet or cast-iron over medium-high heat. Place husked tomatillos, serranos, halved onion (cut side down) and unpeeled garlic directly in the pan and char, turning occasionally, until blistered and deeply browned in spots (8–12 minutes). Remove garlic when browned and set aside to cool briefly before peeling.

   For this step

   • 1 1/4 lbTomatillos, husked
   • 2 countFresh serrano chiles (or jalapeños for milder heat)
   • 3 clovesGarlic cloves, unpeeled
   • 1/2 mediumWhite onion, halved
   
2. 2

   Step 2: Blend the salsa verde and simmer

   Transfer the charred tomatillos, chiles, peeled garlic, and onion to a blender along with chopped cilantro and salt; add 1/4 cup (60 ml) water and blend to a bright, slightly chunky sauce. Pour the salsa into a medium saucepan and simmer over medium-low for 6–8 minutes to concentrate flavors and thicken slightly; taste and adjust salt or chile heat as needed.

   For this step

   • 1/2 cupFresh cilantro, chopped
   • 1 teaspoonKosher salt
   
3. 3

   Step 3: Warm and soften the tortillas; combine filling

   Pour the vegetable oil into a large skillet and heat over medium until shimmering. Quickly warm each corn tortilla 10–15 seconds per side until pliable, drain on paper towels, and stack wrapped in a clean kitchen towel to keep warm. Toss the shredded chicken with about 1 cup of the warm salsa to moisten and season the filling.

   For this step

   • 3 cupsCooked shredded chicken (rotisserie or poached)
   • 12 countCorn tortillas (6-inch)
   • 1/4 cupVegetable oil (for warming tortillas)
   
4. 4

   Step 4: Assemble and finish the enchiladas in the skillet

   Spread a thin layer of salsa across the bottom of a large skillet and arrange filled tortillas seam-side down in a single layer; ladle more salsa over the tops so each enchilada is well coated. Cover and simmer gently for 5–7 minutes until heated through and the flavors meld; scatter crumbled queso fresco over the enchiladas before serving.

   For this step

   • 1 cupQueso fresco, crumbled
   
5. 5

   Step 5: Serve and garnish

   Serve hot garnished with extra chopped cilantro and additional crumbled queso if desired; lime wedges are an excellent optional accompaniment. These enchiladas are best eaten immediately while tortillas are soft and the salsa is bright and tangy.
   

1. Heat a dry heavy skillet or cast-iron over medium-high heat. Place husked tomatillos, serranos, halved onion (cut side down) and unpeeled garlic directly in the pan and char, turning occasionally, until blistered and deeply browned in spots (8–12 minutes). Remove garlic when browned and set aside to cool briefly before peeling.
2. Transfer the charred tomatillos, chiles, peeled garlic, and onion to a blender along with chopped cilantro and salt; add 1/4 cup (60 ml) water and blend to a bright, slightly chunky sauce. Pour the salsa into a medium saucepan and simmer over medium-low for 6–8 minutes to concentrate flavors and thicken slightly; taste and adjust salt or chile heat as needed.
3. Pour the vegetable oil into a large skillet and heat over medium until shimmering. Quickly warm each corn tortilla 10–15 seconds per side until pliable, drain on paper towels, and stack wrapped in a clean kitchen towel to keep warm. Toss the shredded chicken with about 1 cup of the warm salsa to moisten and season the filling.
4. Spread a thin layer of salsa across the bottom of a large skillet and arrange filled tortillas seam-side down in a single layer; ladle more salsa over the tops so each enchilada is well coated. Cover and simmer gently for 5–7 minutes until heated through and the flavors meld; scatter crumbled queso fresco over the enchiladas before serving.
5. Serve hot garnished with extra chopped cilantro and additional crumbled queso if desired; lime wedges are an excellent optional accompaniment. These enchiladas are best eaten immediately while tortillas are soft and the salsa is bright and tangy.