Enchiladas Verdes
Want enchiladas without the spice? Go green! Made with salsa verde, shredded chicken and corn tortillas, this enchiladas verdes recipe is perfect for you.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at guerrerotortillas.com.
Cooking tools:
- Blender
- Saucepan
- Pot
- Colander
- Skillet
- Stove
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 12 Guerrero Corn Tortillas
- 1 whole chicken breast, about 12 oz (375 g), cooked and shredded
- 1 1/2 cups chicken stock
- 2 cloves garlic
- 1 small onion
- Salt to taste
- 2-4 Serrano chiles
- 2 lbs (1kg) green tomatillos, husks removed
- 1/2 cup coarsely chopped cilantro
- 1 Tbsp oil
- Oil for frying
- 1/2 cup thick cream (optional)
- 1/2 cup crumbled feta cheese (optional)
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