Green Chile Enchiladas

Deborah Dana
Whether for breakfast or dinner, these green chile enchiladas deserve a spot on your weekly rotation! Stuffed with shredded chicken and spooned over with a spicy tomatillo and serrano chile-based sauce, these quick and easy enchiladas are topped with crema and broiled cheese. You must try them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 12 corn tortillas
  • 150 grams Chihuahua cheese
  • 1 cup fresh cream
  • 1/4 kilos tomatillo
  • 2 tablespoons fresh cilantro, chopped
  • 3 serrano chiles
  • 1 tablespoon butter
  • 1 cup chicken, cooked and shredded
  • 1/2 onions, chopped
  • 1 clove garlic
Preparation
30 mins
0 mins
Low
  • Preheat oven to 482 °F.
  • In a pot with water, cook tomatillos and serrano chiles for 10 minutes and remove from heat.
  • Transfer tomatillos and chiles to a blender. Add 1 cup of tomatillo cooking water, garlic, onion, and cilantro, and blend until smooth.
  • In a skillet, heat a tablespoon of oil and fry sauce.
  • Stuff tortillas with shredded chicken, roll up, and secure with a wooden toothpick. Arrange in a large baking dish previously greased with butter.
  • Spoon tomatillo sauce over the tortillas and top with shredded cheese.
  • Bake green chile enchiladas for 15 minutes or until cheese broils completely.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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