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Enchiladas Verdes
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.
Ingredients
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.
