Mexican

Enchiladas Verdes

Medium · 50 min

Serves 6MexicanNut-free

Rolled corn tortillas filled with shredded chicken and smothered in tangy tomatillo salsa. Bright, saucy and crowd-pleasing.

50 minTotal time

6Serves

4Steps

MexicanCuisine

Method

Make salsa verde
Roast tomatillos, jalapeños, onion and garlic. Blend with stock until smooth.
Why: Roasting adds smoky depth to tart tomatillos.
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Fill tortillas
Warm tortillas, fill with chicken and a little cheese, roll tightly.
Why: Warm tortillas flex without cracking.
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Assemble
Lay enchiladas in a baking dish. Pour salsa over and top with remaining cheese.
Why: Generous sauce keeps them moist in the oven.
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Bake
Bake at 190°C for 20 minutes until bubbling. Serve with sour cream and coriander.
Why: Melting cheese seals the tops.
Cook from here

Briefly fry tortillas in oil before filling — they hold their shape much better.

Make salsa verde
Roast tomatillos, jalapeños, onion and garlic. Blend with stock until smooth.
Why: Roasting adds smoky depth to tart tomatillos.
Cook from here
Fill tortillas
Warm tortillas, fill with chicken and a little cheese, roll tightly.
Why: Warm tortillas flex without cracking.
Cook from here
Assemble
Lay enchiladas in a baking dish. Pour salsa over and top with remaining cheese.
Why: Generous sauce keeps them moist in the oven.
Cook from here
Bake
Bake at 190°C for 20 minutes until bubbling. Serve with sour cream and coriander.
Why: Melting cheese seals the tops.
Cook from here