Enchiladas Verdes de Pollo
Photo: Daniel Lloyd Blunk-Fernández / Unsplash
Corn tortillas filled with shredded chicken and bathed in a tangy roasted tomatillo and serrano salsa, topped with crema, crumbled queso fresco, sliced onion and coriander.
Servings
Ingredients
Nutrition
Per serving
Steps
Cook the chicken
Cover the chicken with water. Add the half onion, 2 garlic cloves and salt. Let it bubble gently for about 25 minutes until cooked. Shred the meat and keep the broth.
Roast the salsa vegetables
At the same time, cook the tomatillos, serrano chilies, ¼ onion and garlic in a dry heavy pan with no oil, or under a hot grill. Turn them until they have dark spots and are soft.
Blend the salsa
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the salsa
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the tortillas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the chicken
Cover the chicken with water. Add the half onion, 2 garlic cloves and salt. Let it bubble gently for about 25 minutes until cooked. Shred the meat and keep the broth.
Roast the salsa vegetables
At the same time, cook the tomatillos, serrano chilies, ¼ onion and garlic in a dry heavy pan with no oil, or under a hot grill. Turn them until they have dark spots and are soft.
Blend the salsa
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the salsa
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fill the tortillas
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
The Aztecs already rolled corn tortillas around fish and dipped them in chilli sauces. The word enchilada — "seasoned with chilli" — first appears in an 1831 Mexican cookbook, El Cocinero Mexicano.
Enchiladas verdes, made with tart green tomatillos, are a classic of central Mexican home cooking and fondas, the small family restaurants serving set lunches.
⭐ Why It's Famous
Bright, tangy salsa verde against rich crema and salty cheese makes them one of Mexico's most-loved comfort foods.
💡 Fun Fact
Tomatillos aren't green tomatoes — they're a separate plant, a cousin of the Cape gooseberry, wrapped in a papery husk.
Central Mexico
19.43°N, -99.13°W
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!