🌯 Enchiladas verdes

Name: Enchiladas verdes
Total time: 50 min
Yield: 4
Cuisine: Mexico
Ingredients: 12 corn tortillas; 400 g chicken breast; 500 g tomatillos, husked; 1–2 serrano chilies; ½ onion, 1 garlic clove; A handful of fresh coriander; 80 g fresh crumbly cheese; 60 ml cream; Salt

Origin: Mexico

540kcal

per serving · 300 g

180kcal

per 100 g

30 gProtein10 g / 100 g

27 gFat9 g / 100 g

45 gCarbs15 g / 100 g

Enchiladas verdes are corn tortillas filled with shredded chicken and bathed in a bright green tomatillo sauce, then baked and finished with crumbled cheese and a drizzle of cream. The sauce is tangy, fresh and gently spicy, balanced by the rich toppings. They are a staple of home cooking and fondas across Mexico.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, cheese, cream

Contains dairybecause of: cheese, cream

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

corn tortillachickentomatillo saucecheesecream

Recipe

4 servings50 min

Ingredients

12 corn tortillas
400 g chicken breast
500 g tomatillos, husked
1–2 serrano chilies
½ onion, 1 garlic clove
A handful of fresh coriander
80 g fresh crumbly cheese
60 ml cream
Salt

Method

Poach the chicken in salted water for 15 minutes and shred it.
Boil tomatillos and chilies for 8 minutes, blend with onion, garlic and coriander, and simmer 5 minutes.
Warm the tortillas, fill with chicken, roll and place in a dish.
Cover with the sauce and bake at 190 °C for 15 minutes.
Finish with cheese and cream.

How to make it lighter

The tomatillo sauce is very light, so be generous with it and modest with the cream.
Heat tortillas in a dry pan rather than frying them.
Add a side of sliced cucumber and radish for volume.

History

Green salsa made from tomatillos and chilies is an ancient Mexican preparation, and enchiladas verdes are one of the classic everyday dishes built on it, eaten throughout central Mexico today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →