I was first introduced to these lovely enchiladas at my favorite Mexican restaurant Los Cucos. They are so yummy, and a little lighter on the belt, as opposed to some other Mexican food options. So I decided to recreate my favorite meal here at home, and, little did I know, how easy it was to make verde salsa. I really want to make mason jars full of this stuff and keep it at all times, wonder if it cans well?
What I love about this recipe, though it does have the extra step of “frying” the tortillas, is you don’t have to bake them. You just simply serve them up as they are done dipping and plating. I tried to stay true to my Los Cucos style and served them with a dollop of sour cream and avocado slices. Each bite is wonderfully simple and delicious. All these fresh ingredients really stand out, it’s delightful.
Let me show you how:
Ingredients: 1 pound fresh tomatillos, husks removed; 4-5 Serrano peppers, per taste; 1-1/2 cups chicken broth (Sticky chicken broth); 1/4 white onion; 1 clove garlic; 1 pinch salt; 12 corn tortillas; 1/4 cup vegetable oil; 2 cups cooked shredded chicken (I used Sticky chicken); sour cream; avocado slices; 1 bunch fresh cilantro, chopped
The tomatillos with husks on. Simply remove the husks and rinse the tomatillos, they may have a sticky feel to them.
I used Sticky chicken and broth for this recipe.
In a large pot fill with enough water to just cover the tomatillos and peppers.
Bring them to a boil until they turn a dark green, about 5-10 minutes.
Strain out the tomatillos and peppers.
Then add the tomatillos, peppers, onion, and garlic to a blender. With enough chicken broth to just cover all the tomatillos, 1 cup or so. Blend until smooth.
then add back to your pot and set at a low simmer.
Meanwhile add a little oil to a frying pan and fry each tortilla about 30 seconds on each side.
Drain on paper towels. Then quickly dip in verde salsa, add shredded chicken, and a little salsa, and roll up.
Top with more verde salsa, sour cream and avocado slices.
Serve with rice and beans.
And enjoy every bite.
Print This Recipe
1 pound fresh tomatillos, husks removed
4-5 Serrano peppers, per taste
1 1/2 cups chicken broth (Sticky chicken broth)
1/4 white onion
1 clove garlic
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
2 cups shredded chicken, cooked (I used Sticky chicken)
1 bunch fresh cilantro, chopped
Place tomatillos and serrano peppers in a pot with water, enough to just cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green) about 5-10 minutes. Strain tomatillos and peppers, and place in a blender with 1/4 piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a simmer.
Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in simmering verde salsa, until tortillas become soft again.
Fill tortillas with shredded chicken and a little verde sauce, roll and then extra verde sauce on top. Top with chopped cilantro, sour cream and avocado slices. Serve with mexican rice and refried beans.