Green Enchiladas Verdes
Soft corn tortillas stuffed with shredded chicken, smothered in tangy roasted tomatillo sauce, and topped with crumbled cotija and Mexican crema.
🛒 Ingredients
- 500g shredded rotisserie chicken
- 500g tomatillos, husked
- 2 poblano peppers
- 1 white onion, quartered
- 4 cloves garlic
- 1 bunch fresh cilantro
- 12 corn tortillas
- 200g cotija cheese, crumbled
- 1 cup Mexican crema
- 2 cups shredded Oaxaca cheese
- 2 tbsp vegetable oil
- to taste salt and pepper
👨🍳 Method
- 1
Broil tomatillos, poblanos, onion, and garlic until charred, about 10 minutes.
- 2
Blend charred vegetables with cilantro and salt to make the green salsa.
- 3
Heat oil in a small pan. Dip each tortilla in warm oil 5 seconds to soften.
- 4
Fill each tortilla with chicken and a little Oaxaca cheese. Roll tightly and place seam-down in baking dish.
- 5
Pour green salsa over enchiladas and top with remaining Oaxaca cheese.
- 6
Bake at 190°C for 20 minutes until bubbly.
- 7
Drizzle crema, scatter cotija, and serve with cilantro.
💡 Chef's Tips
- →Softening the tortillas in oil prevents cracking when rolling.
- →Char the tomatillos well — it adds depth and kills the sharp raw taste.
- →Make the salsa a day ahead; it deepens overnight.
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