Enchiladas Verdes

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Cover a large griddle with aluminum foil and preheat to medium-high.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.'}

📊 Nutrition Facts

Per serving (9 servings total)

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