If you’re looking for authentic and super delicious Mexican Enchiladas, you’re in the right place. This recipe belongs to my suegra (mother-in-law) who is from Mexico City, Mexico. She is an incredible cook, and her enchiladas are to die for. I’ve always made my enchiladas by using the oven to cook the rolled up tortillas with the meat, sauce and cheese, but the authentic way is a bit different – you don’t use the oven at all!
Okay, let’s get to it! Here is her recipe for Enchiladas Verdes – translated from Spanish to English just for you!
- 3 chicken breasts
- 1/2 large onion
- 1 pinch salt
- 3 or more serrano or jalapeño chili’s (depending on how spicy you’d like it)
- 25 tomatillos
- 2 cloves garlic
- 1 branch of cilantro
- 20 to 25 corn tortillas
- 1/4 cup vegetable oil
- Shredded or crumbled fresh cheese (mozzarella or queso fresco work great!)
- Sour cream, avocado, cilantro
Cook the chicken with onion and salt in boiling water for 25 minutes. After it is thoroughly cooked, strain out the chicken and shred it. Be sure to reserve the water and onion for later use.
In a separate pot, cook the tomatillos and chiles for 5 minutes in boiling water. Then in the blender, add the reserved water and onion and liquefy the tomatoes and the boiled chili peppers along with the garlic cloves. Pour pureed salsa back into stockpot and bring to low boil.
Pour the oil into the bottom of the frying pan and heat it up so that you can fry the tortillas lightly on each side (do not leave the tortilla in the oil for a long time).
After, dip each fried tortilla into the boiling salsa, then place on a plate and put the chicken on top of the tortillas placed on the plate (1 or 2 tablespoons will be sufficient) and roll them in. Pour additional sauce on top of the enchiladas, and finally, adorn with crumbled or shredded cheese, onion, cilantro and sour cream to taste. ENJOY!