Printable recipe cardVilla Cocina
Green Chicken Enchiladas with Tomatillo Sauce
Original source
Villa Cocina on YouTubeCreamy cheesy enchiladas made with tomatillo sauce, shredded chicken, and Oaxaca cheese.
Creamy cheesy enchiladas made with tomatillo sauce, shredded chicken, and Oaxaca cheese.
Yield
15
Ingredients
19
Steps
8
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Ingredients
- 1.5 lbs of chicken breast
- 12 cups of water
- Small bunch of cilantro
- 1/4 ea medium white onion
- 2 sprigs mint or hierba buena leafs
- 3 ea garlic cloves
- 1 roma tomato
- 2 lbs tomatillos
- 1/2 medium white onion
- 4 garlic cloves
- 3 serrano chiles
- 8 cups of water
- 1/2 bunch of cilantro
- 1/4 cup of chicken broth
- 1 cup Mexican crema
- 1 tsp kosher salt
- 1 lb 2 oz Oaxaca cheese, grated
- 15 ea corn tortillas
- Oil for frying tortillas
Method
- Cook the chicken by boiling 12 cups of water with cilantro, 1/4 white onion, 2 sprigs mint, 3 garlic cloves, and 1 roma tomato. Once cooked, shred 4 cups of the chicken and season with 1 tsp kosher salt.
- Make the tomatillo salsa by boiling 2 lbs of rinsed tomatillos, 1/2 white onion, 4 garlic cloves, 3 serrano chiles, and 8 cups of water until the tomatillos turn pale. Remove from heat and let rest for 10 minutes.
- Blend the cooked tomatillos, onion, garlic, serranos, 1/4 cup of chicken broth, and half a bunch of cilantro until smooth.
- Fry the corn tortillas in oil until slightly crispy, then drain on paper towels.
- Assemble the enchiladas by filling tortillas with shredded chicken, rolling them up, and placing in a baking dish.
- Pour the tomatillo sauce over the rolled tortillas, then sprinkle grated Oaxaca cheese evenly over the top.
- Bake in a preheated oven at high heat for 10-15 minutes until cheese melts, then turn on the broiler for about 3 minutes until golden brown spots appear.
- Remove from oven, spoon reserved salsa onto plates, and transfer the baked enchiladas onto the salsa before serving.
