Enchiladas Verdes

Nutrition · per serving

Steps

1. 1

   Put the chicken breast in a saucepan with the water, halved onion, crushed garlic, and salt. Bring just to a gentle simmer over medium heat, skimming off any foam if needed. Lower the heat and poach for 12-15 minutes until the thickest part reaches 74°C and the meat is opaque but still juicy.

   300 g chicken breast, boneless skinless750 ml water80 g white onion, halved2 garlic cloves, crushed5 g fine salt
2. 2

   While the chicken cooks, place the tomatillos, serrano chillies, chopped onion, and garlic in a second saucepan. Cover with water, bring to a boil, then simmer for 8-10 minutes until the tomatillos turn olive-green and soften. Drain well.

   350 g tomatillos, husked and rinsed2 serrano chillies60 g white onion, roughly chopped2 garlic cloves
3. 3

   Transfer the cooked tomatillo mixture to a blender with the cilantro, salt, chicken cooking broth, and neutral oil. Blend until smooth. The sauce should be spoonable, not watery; add only enough broth to help it move freely in the blender.

   20 g fresh cilantro leaves and tender stems4 g fine salt120 ml chicken cooking broth5 ml neutral oil
4. 4

   When the chicken is done, transfer it to a plate and let it rest for 3 minutes so the juices settle. Shred finely with two forks. Reserve the broth for the sauce and assembly.

   300 g chicken breast, boneless skinless
5. 5

   Pour the salsa verde into a pan and simmer for 5 minutes, stirring occasionally, until slightly thickened and the raw edge disappears. Taste and adjust seasoning if needed; it should be bright, tangy, and mildly hot.

   20 g fresh cilantro leaves and tender stems4 g fine salt120 ml chicken cooking broth5 ml neutral oil
6. 6

   Warm the tortillas so they are flexible: lightly brush a frying pan with the oil and heat each tortilla for about 10 seconds per side. This quick oiling prevents cracking and keeps the enchiladas tender. Keep them wrapped in a clean towel as you go.

   8 small corn tortillas15 ml neutral oil
7. 7

   Preheat the oven grill to high. Spread a thin layer of salsa verde over the base of a small baking dish or ovenproof pan. Fill each tortilla with shredded chicken, roll it up, and arrange seam-side down in the dish.

   8 small corn tortillas300 g chicken breast, boneless skinless
8. 8

   Spoon the remaining salsa verde generously over the rolled tortillas, then scatter over the queso fresco. Grill for 3-5 minutes until heated through and the cheese softens slightly; queso fresco will not melt fully, which is traditional.

   80 g queso fresco, crumbled
9. 9

   Finish with streaks of sour cream and the chopped cilantro. Serve immediately while hot, with extra salsa if you like.

   60 g sour cream5 g fresh cilantro, chopped

Origin & History

Enchiladas are a longstanding staple of Mexican cooking, with roots going back to Indigenous traditions of wrapping food in tortillas and covering them with chilli sauces. Enchiladas verdes are especially associated with central Mexico, where tart tomatillo sauces and fresh cheeses are common. The dish remains a classic home and fonda preparation, valued for its bright flavour and comforting character.