Enchiladas Verdes

Making Enchiladas Verdes Ahead

Refrigerate up to 3 days. The salsa freezes 3 months on its own; assembled enchiladas do not freeze well.

Making Enchiladas Verdes

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1. Heat the grill to its highest setting. Spread the tomatillos, jalapeños, onion and unpeeled garlic on a tray and grill 8 to 10 minutes, turning once, until blistered and blackened in patches.

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2. Squeeze the garlic from its skins into a blender with the rest of the tray, the coriander and the salt. Blend to a coarse purée.

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3. Pour the salsa into a wide pan with the stock and simmer 10 minutes until it darkens slightly and coats a spoon. Taste for salt.

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4. Toss the shredded chicken with 150 ml of the salsa so the filling is seasoned in its own right.

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5. Heat the oil in a small frying pan. Slide each tortilla through for 5 seconds a side until pliable, then drain on kitchen paper.

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6. Dip a tortilla in the warm salsa, lay it in a baking dish, spoon chicken down the middle and roll it up seam-side down. Repeat with the rest.

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7. Pour the remaining salsa over the top, scatter with both cheeses and bake at 200°C / 390°F fan for 15 minutes until bubbling.

   Mark done Start 15 min timer

8. Finish with crema drizzled over, onion rings and coriander. Serve straight from the dish.

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Tips for Success

• Char the tomatillos, do not boil them. Boiled salsa verde tastes thin and sour.
• The oil dip is not optional. Skip it and the tortillas turn to paste in the oven.
• Assemble and bake immediately — enchiladas left sitting in salsa go soft.

Some Background

Charring the tomatillos under a grill rather than boiling them concentrates their sugars and takes the raw metallic edge off, so the salsa tastes round instead of sour. Dipping each tortilla in warm oil before the salsa is the step restaurants never skip — it waterproofs the corn so the enchiladas hold their shape instead of dissolving into a casserole.

What to Put Next to It

Refried black beans · Mexican rice · A cold lager or horchata

Sides from the same cuisine on this site: Refried Beans, Cilantro Lime Rice, Instant Pot Black Beans.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.

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