Thursday, May 2, 2013

Enchiladas Verdes

Break out the tequila everyone!!!  It's Cinco de Mayo time!  Yes, that one day of the year when everyone is Mexican and we all drink lots of margaritas   To help you sop up all of that tequila, this week we are featuring enchiladas verdes, my favorite among enchiladas.  When I was kid I just didn't like anything red, I think it was my fear of tomatoes.  I would even scrap off tomato sauce from pizza, always preferring white pizza.  This is why I love enchilada verdes. It's still tomatoes but my little child brain did not understand that tomatoes can be green too.

That green stuff can't
 have tomatoes in it!
I hope you all enjoy this week's recipe!  Here is a great mole sauce you can always try with this recipe too if you so dare!  

recipe image
Enchiladas Verdes
Enchiladas Verdes
recipe adapted from


  • 2 bone in chicken breast halves
  • 2 cups chicken broth
  • 1/2 white onion
  • 2 cloves garlic
  • 2 teaspoons salt
  • 1 pound fresh tomatillos, husks removed
  • 5 Serrano peppers
  • 1 pinch salt
  • 12 corn tortillas
  • 1/4 cup vegetable oil
  • 1 cup crumbled queso fresco (for garnish)
  • 1/2 white onion, chopped (for garnish)
  • 1 bunch fresh cilantro, chopped (for garnish)


  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, one clove of garlic, and 2 teaspoons of salt.  Bring to a boil and then boil for 20 minutes.  Reserve broth and set aside chicken to cool. When cool enough to handle, shred chicken
  • Place tomatillos and Serrano chilies in a pot cover with water.  Bring to a boil and continue to boil until the tomatillos change color from bright green to a dull, army green.  Strain tomatillos and chilies and place into a blender with one quarter onion, 1 clove of garlic, and a pinch of salt.  Pour in enough reserved chicken broth until it covers the vegetables   Blend until smooth.  Place salsa into a medium saucepan and bring to low boil
  • Pour oil into frying pan, heat until smoking.  Slightly fry tortillas one at a time, set onto paper towel afterwards.  After all tortillas are fried, dip into simmering salsa until the tortillas become soft again.  
  • Fill tortillas with shredded chicken and more green salsa and place in rectangular casserole dish.  Top with crumbled cheese, chopped onion, and chopped cilantro.  Place under broiler from 5 minutes, until cheese is melted.    

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