Enchiladas Verdes made with shredded chicken, a vibrant green tomatillo and serrano chile sauce, and white corn tortillas. This classic dish is full of fresh flavor and inspired by local lore from Mexico City.
Ingredients
- 12 Guerrero® Homestyle Fajitas
- 3 chicken breasts, cooked and shredded
- 1 ½ cups chicken stock
- 2 cloves garlic
- 1 small onion, quartered
- Salt to taste
- 2-4 Serrano chillis
- 1kg green tomatillos, husks removed
- ½ cup coarsely chopped coriander
- 1 tbsp oil
- Olive oil for frying
- ½ cup thick cream (optional)
- ½ cup crumbled feta cheese (optional)
Method
1. Add 2 cloves garlic and the chillis to a saucepan of boiling water. After 5 minutes, add the tomatoes verdes and cook for another 7 minutes. Drain.
2. In a blender, puree the tomatoes verdes with the garlic, chillis, and onion quarters. Add the coriander, and process briefly so that the coriander is not ground too finely. Add 1 cup of the reserved chicken stock.
3. Heat the oil in a small skillet and sauté the pureed tomatoes verdes in it. Add 1 teaspoon of salt. Lower the heat and cook uncovered for 10 minutes. If the sauce is too thick, add another ½ cup stock.
4. Heat ½ of the sauce in oil in a skillet and fry the tortillas until they just begin to soften, approximately 10 seconds on each side.
5. Immerse each tortilla in the warm sauce and then transfer to a plate. Place some chicken in the centre of each tortilla, roll up, and arrange on a platter. Spoon the warm sauce over the enchiladas, garnish with the sliced onion, and add cream and feta cheese if you wish.
