Ingredients:

  • 1 pound (450g) tomatillos, husked and rinsed
  • 2-4 serrano peppers, stemmed
  • 1/2 white onion, roughly chopped (approx. 75g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/2 cup (120ml) chicken broth or water
  • 1/4 cup (60ml) chopped cilantro
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) ground cumin
  • Salt and pepper to taste
  • 2 cups (approx. 300g) cooked, shredded chicken
  • 1/2 cup (approx. 110g) shredded Monterey Jack cheese, plus more for topping
  • 1/4 cup (approx. 60g) sour cream
  • 1/4 cup (approx. 25g) finely chopped white onion
  • 1 tablespoon (15ml) chopped cilantro
  • Salt and pepper to taste
  • 12 corn tortillas
  • 2 tablespoons (30ml) vegetable oil
  • 1 cup (approx. 110g) shredded Monterey Jack cheese, for topping

Instructions:

  1. Broil tomatillos, serranos, onion and garlic until charred. Blend with broth, cilantro, cumin, salt and pepper until smooth. Sauté in olive oil for depth. Simmer for 15 minutes. Adjust seasoning.
  2. Combine shredded chicken, Monterey Jack cheese, sour cream, onion, cilantro, salt, and pepper in a bowl. Mix well.
  3. Lightly fry corn tortillas in hot oil until pliable. Drain on paper towels. This prevents cracking.
  4. Dip each tortilla in the tomatillo sauce. Fill with chicken mixture. Roll tightly and place seam-down in the baking dish.
  5. Pour remaining tomatillo sauce over the enchiladas. Top with remaining cheese. Bake at 350°F (175°C) for 20 minutes, or until cheese is melted and bubbly.
  6. Garnish and serve immediately. For an authentic enchiladas verdes recipe experience, serve with Mexican rice and refried beans.