House-Style Green Enchiladas
Corn tortillas stuffed with chicken, smothered in a tangy green tomatillo sauce, and topped with a mountain of shredded cheese.
50 min
Medium
Mexicana
3 servings
The story behind
To me, green enchiladas are the ultimate breakfast of champions. I remember Sundays when the smell of roasted tomatillos on the griddle woke me up before any alarm ever could. It's a classic Mexican dish with a thousand variations, but the secret is always getting that perfect balance between tangy and spicy in the sauce. I love enjoying these for a late brunch, served with a side of refried beans. To drink, nothing beats a hot 'café de olla' or a freshly squeezed orange juice to cut through the richness of the cheese.
Instructions
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1Boil the tomatillos and peppers until they change color, then blend them with cilantro and salt to make your green sauce.
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2Quickly dip the tortillas in hot oil just to soften them up so they don't break when rolling.
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3Fill each tortilla with the shredded chicken and roll them up neatly onto the plate.
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4Pour the hot green sauce generously over them so the tortillas soak up all that flavor.
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5Top them with as much shredded cheese as you like until they are almost covered. Serve immediately so it doesn´t get cold!
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