Delicious and tangy green enchiladas filled with chicken and topped with a rich tomatillo sauce. Perfect for a family dinner or a gathering with friends.
Preparation time
20min
Cooking time
30min
Ingredients
4 Servings
- 200 g cheese
- 2 chicken breasts
- 240 ml chicken broth
- 1 bunch cilantro
- 8 corn tortillas
- 2 garlic cloves
- 1 onion
- 1 tsp pepper
- 1 tsp salt
- 2 serrano peppers
- 120 g sour cream
- 500 g tomatillos
- 2 tbsp vegetable oil
Directions
Step 1
Boil the chicken breasts until fully cooked, then shred them using two forks.
Step 2
Husk and rinse the tomatillos, then blend them with serrano peppers, garlic, onion, cilantro, and chicken broth until smooth.
Step 3
Heat the vegetable oil in a pan and cook the tomatillo sauce for about 10 minutes, adding salt and pepper to taste.
Step 4
Preheat the oven to 180°C (350°F).
Step 5
Warm the corn tortillas in a pan or microwave until pliable.
Step 6
Fill each tortilla with shredded chicken and a bit of cheese, then roll them up and place them seam-side down in a baking dish.
Step 7
Pour the tomatillo sauce over the enchiladas and top with remaining cheese.
Step 8
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Step 9
Serve the enchiladas with a dollop of sour cream on top and garnish with extra cilantro if desired.