Mexican 35 min

Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb tomatillos, husked and halved; 2 serrano chiles; 3 cloves garlic; ½ white onion, roughly chopped; 1 cup fresh cilantro; 2 cups shredded rotisserie chicken; 12 corn tortillas; 1½ cups Mexican crema; 1 cup queso fresco, crumbled; ½ white onion, thinly sliced; 2 tablespoons vegetable oil; Salt to taste

comfort-food

Ingredientsfor 2

510

Cal

32g

Protein

44g

Carbs

22g

Fat

11 lb tomatillos, husked and halved
22 serrano chiles
33 cloves garlic
4½ white onion, roughly chopped
51 cup fresh cilantro
62 cups shredded rotisserie chicken
712 corn tortillas
81½ cups Mexican crema
91 cup queso fresco, crumbled
10½ white onion, thinly sliced
112 tablespoons vegetable oil
12Salt to taste

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Instructions

1
Preheat broiler to high. Place tomatillos, serranos, garlic, and onion on a baking sheet and broil 4 inches from heat for 8–10 minutes until charred and softened. Blend with cilantro and salt until smooth but slightly chunky.
2
Heat 1 tablespoon oil in a saucepan over medium-high heat. Pour in the blended salsa verde and cook, stirring frequently, for 5 minutes until darkened and thickened. Season with salt.
3
Heat remaining oil in a small skillet. Briefly dip each tortilla in the hot oil for 10 seconds per side until pliable but not crispy. Drain on paper towels.
4
Dip each tortilla in the warm salsa verde, fill with shredded chicken, roll tightly, and place seam-side down in a baking dish. Pour remaining salsa verde over the rolled enchiladas.
5
Bake at 375°F for 10 minutes until heated through. Drizzle with crema, sprinkle with queso fresco and sliced onion, and serve immediately.