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Mexican Enchiladas Verdes (Rolled Chicken Tortillas Baked in Tangy Tomatillo Salsa and Cheese)
The vibrant Mexican fiesta classic: soft corn tortillas rolled with shredded poached chicken, submerged in a zesty roasted tomatillo salsa verde, topped with melted cheese, Mexican crema, and fresh cilantro.
Prep
25 min
Cook
25 min
Total
50 min
Ingredients
4servings
- Poached chicken breast, shredded400 g
- Tomatillos or green salsa400 g
- Shredded melting cheese180 g
- Mexican crema or sour cream80 g
- White onion, chopped1 piece
- Garlic cloves2 clove
- Salt1 tsp
Preparation Steps
1
Simmer tomatillos with onion and garlic for 8 minutes, then blend with salt and cilantro into a smooth green salsa.
8 min timer
2
Warm 8 small corn tortillas briefly in a lightly oiled skillet to make them pliable.
3 min timer
3
Fill each tortilla with shredded chicken, roll tightly, and arrange seam-side down in a baking dish spread with a layer of salsa.
5 min timer
4
Smother enchiladas with remaining salsa verde, top with cheese, and bake at 190°C for 20 minutes until bubbling. Drizzle with crema and serve.
20 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
