Enchiladas Verdes

Name: Enchiladas Verdes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas; 600g chicken thighs, poached and shredded; 600g tomatillos, husked; 3 serrano chillis; 1 white onion, quartered; 3 cloves garlic; 1 handful fresh coriander; 200ml chicken stock; 200g sour cream; 100g queso fresco, crumbled; 3 tbsp vegetable oil

Corn tortillas filled with chicken and bathed in a bright tomatillo salsa verde with sour cream. Dipping each tortilla briefly in the warm salsa before filling softens it enough to roll without cracking.

Total time

50 min

Prep

25 min

Cook

25 min

Difficulty

medium

Cuisine

Mexican

gluten-free

Ingredients

12corn tortillas

600gchicken thighs, poached and shredded

600gtomatillos, husked

3serrano chillis

1white onion, quartered

3 clovesgarlic

1 handfulfresh coriander

200mlchicken stock

200gsour cream

100gqueso fresco, crumbled

3 tbspvegetable oil

Instructions

Roast tomatillos, serrano, onion and garlic under a grill until charred.

Blend charred vegetables with coriander and stock until smooth.

Fry salsa verde in oil 5 minutes until darkened.

Dip each tortilla in warm salsa to soften.

Fill with shredded chicken, roll and place seam-side down in a baking dish.

Pour remaining salsa over enchiladas.

Bake at 180C for 15 minutes, serve with sour cream and queso fresco.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

742

Protein

58.9g

Fat

34.6g

Carbs

50g

Fiber

7.1g

Sodium

506mg

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