Sister-in-Law's Enchiladas Verdes: A Taste of Mexico City
Experience the authentic flavors of Mexico with these Enchiladas Verdes, passed down from my sister-in-law who hails from the heart of Mexico City. This labor of love is perfect for gatherings, offering a delightful combination of tender chicken, tangy tomatillos, and rich cheese, all wrapped in soft corn tortillas and smothered in a savory green sauce. Although the preparation takes some time, each step is rewarding, resulting in a dish that's sure to impress your family and friends. Perfectly suited for large gatherings, these enchiladas can also be made in advance and frozen, ensuring you always have a delicious meal on hand. Serve them hot with a side of refried beans for a complete experience.
12
Servings
375
Calories
11
Ingredients
Ingredients
Water
3 quarts (for boiling tomatillos and chicken)
Tomatillos
25 medium (husks removed)
Onions
5 medium (2 halved for sauce, 1 thickly sliced for broth, 1/2 cup chopped for topping)
Garlic cloves
10 (peeled, divided)
Serrano chilies
10 (seeded, can adjust to taste)
Fresh cilantro
45 sprigs
Vegetable oil
2/3 cup + 1 1/2 cups (for frying tortillas and cooking onions)
Corn tortillas
24 (5-inch) (use the freshest available)
Crème fraiche or sour cream
3 cups
Monterey Jack cheese
4 cups (grated)
Salt
to taste
Instructions
1
Begin by preparing the green sauce: In a large pot, bring 3 quarts of water to a boil.
2
Add the tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chilies. Simmer uncovered for 30 minutes until softened.
3
Once cooked, allow to cool slightly, then drain the vegetables, reserving about 1 cup of the cooking liquid.
4
Transfer the solid ingredients into a blender or food processor. Add the remaining onion half, 4 garlic cloves, 3 serrano chilies, fresh cilantro, and 1/2 cup of the reserved cooking liquid. Blend until smooth.
5
In a medium saucepan, heat 2/3 cup of vegetable oil over medium heat. Add the sliced onions and sauté until lightly browned.
6
Pour the blended sauce into the saucepan, season with salt, and let it simmer uncovered for about 30 to 45 minutes, until slightly thickened. If it thickens too much, thin it out with the remaining reserved cooking liquid.
7
While the sauce simmers, prepare the chicken filling: In another large pot, bring 2 quarts of water to a boil and add the chicken breasts, 1 thickly sliced onion, 4 garlic cloves, and salt to taste.
8
Simmer the chicken until it is cooked through, about 30 minutes. Remove the chicken and let it cool, then shred the meat, discarding the skin and bones.
9
To prepare the tortillas, heat a small amount of vegetable oil in a skillet over medium heat. Cook each tortilla for about 20 seconds per side, just until pliable. Drain on a thick layer of paper towels wrapped in a clean cloth to keep warm.
10
Preheat your oven to 350°F (175°C). Coat two 13x9 inch baking pans with vegetable oil.
11
Dip each cooked tortilla into the green sauce, then fill with shredded chicken and roll them up tightly.
12
Arrange a dozen filled enchiladas in each pan and top with remaining green sauce.
13
Spoon over the crème fraiche or sour cream, followed by a sprinkle of chopped onion and cilantro, and finish with a generous layer of grated Monterey Jack cheese.
14
Bake the enchiladas for 25 minutes, and if desired, broil briefly for additional browning on top.
15
Serve hot with a side of refried beans, and enjoy your authentic taste of Mexican cuisine!
Nutrition Information
20.8g
Fat
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Enchiladas Verdes recipe?
This authentic recipe was passed down from a sister-in-law who hails from Mexico City.
How many servings does this recipe yield?
This recipe makes 12 servings, which is ideal for large gatherings.
What are the nutritional facts for one serving?
Each serving contains approximately 375 calories, 20.8g of fat, and 25g of protein.
What type of tortillas should I use?
The recipe calls for 24 five-inch corn tortillas; using the freshest available will yield the best results.
How many tomatillos are needed for the green sauce?
You will need 25 medium tomatillos with the husks removed.
Which chilies are used and how many?
The recipe uses 10 seeded serrano chilies, though you can adjust the amount to your spice preference.
Can I use sour cream if I don't have crème fraiche?
Yes, you can use 3 cups of either crème fraiche or sour cream for the topping.
What kind of cheese is recommended for these enchiladas?
The recipe recommends using 4 cups of grated Monterey Jack cheese.
How do I prepare the chicken filling?
Simmer chicken breasts in water with sliced onion, garlic, and salt for 30 minutes, then shred the meat.
How long should the green sauce simmer?
The sauce should simmer for about 30 to 45 minutes until it has slightly thickened.
Why do the tortillas need to be fried briefly?
Frying each tortilla for about 20 seconds per side makes them pliable and easy to roll without breaking.
What oven temperature is required?
The oven should be preheated to 350°F (175°C).
How long do the enchiladas need to bake?
Bake the enchiladas for 25 minutes, and optionally broil them briefly for extra browning.
Can I freeze these enchiladas?
Yes, these enchiladas are suitable for making in advance and can be frozen for later use.
What is a good side dish for Enchiladas Verdes?
They are best served hot with a side of refried beans.
How many onions are needed in total?
The recipe uses 5 medium onions divided between the sauce, the chicken broth, and the topping.
How many garlic cloves are used?
A total of 10 peeled garlic cloves are used throughout the recipe.
What size baking pans are used?
The recipe calls for two 13x9 inch baking pans coated with vegetable oil.
How much vegetable oil is required?
You will need 2/3 cup of oil for the sauce and 1 1/2 cups for preparing the tortillas and onions.
How many enchiladas go in each pan?
You should arrange a dozen (12) filled enchiladas in each of the two baking pans.
Should I keep the vegetable cooking water?
Yes, reserve about 1 cup of the cooking liquid to use when blending the sauce and to adjust thickness.
How much cilantro is used in the sauce?
The recipe uses 45 sprigs of fresh cilantro, distributed between the sauce and the topping.
What do I do if the sauce becomes too thick?
If the sauce thickens too much during simmering, thin it out with the remaining reserved cooking liquid.
How long do you boil the tomatillos and chilies?
Simmer them uncovered for 30 minutes until they are softened.
How should I handle the tortillas after frying?
Drain them on a thick layer of paper towels and wrap them in a clean cloth to keep them warm.
What are the suggested toppings for the enchiladas?
Before baking, top them with sauce, crème fraiche, chopped onion, cilantro, and grated cheese.
Are the chilies boiled or blended raw?
Seven chilies are boiled with the tomatillos, and the remaining three are blended fresh with the other ingredients.
Is salt added to the chicken water?
Yes, the chicken should be simmered with salt to taste, along with onion and garlic.
How many enchiladas does this recipe make in total?
The recipe produces exactly 24 individual enchiladas.
What is the preparation for the tomatillos?
The husks must be removed from the tomatillos before they are boiled for the sauce.