Green Salsa Chicken Enchiladas — Enchiladas Verdes de Pollo
Mexican corn tortillas filled with shredded poached chicken, dipped in tomatillo-serrano salsa and pan-rolled, finished with crema, queso fresco, white onion, and cilantro served with rice and beans on the side.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Husk and rinse 12 tomatillos and stem 4 serrano chiles. Rough chop 1/2 onion and peel 4 garlic cloves. Chop 2 tbsp cilantro for salsa and 2 tbsp for topping. Finely dice 60g white onion for topping. Cut 1 lime into wedges. Crumble 60g queso fresco. Measure 60g crema and gather 6 corn tortillas.
Simmer
Divide 440g chicken thigh between two saucepans (or use one larger saucepan). Add 1 tsp salt, 2 bay leaves, and 1/2 onion total, with water to cover by 2cm. Simmer over medium-low 12–14 minutes until opaque. Drain and shred finely with two forks.
Char
Char tomatillos and serranos in a large dry skillet over medium-high 7–8 minutes until blackened in patches and tomatillos collapse. Blend with rough-chopped onion, garlic, cilantro, and 1 tsp salt until smooth.
Build
Heat 2 tbsp oil in the large skillet over medium-high 1 minute. Pour in salsa verde and cook 4–5 minutes, stirring, until olive green and coats a spoon lightly.
Wrap
Heat 2 tbsp oil in a separate skillet over medium 30 seconds. Pass each tortilla through warm oil 5 seconds per side until pliable. Dip into simmering salsa to coat both sides. Spoon chicken along the centre and roll loosely. Nestle seam-side down in the salsa.
Finish and plate
Spoon additional salsa over the tops and cook over medium-low 3–4 minutes until heated through and bubbling. Divide between two plates, drizzle with crema, scatter with queso fresco, diced onion, and cilantro. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.