Authentic Enchiladas Verdes

Recipe View 5 mins Gather all your ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View 20 mins In a medium saucepan, combine the chicken, broth, one quarter of the onion, salt, and 1 clove of garlic. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and the juices run clear when pierced with a fork – about 20 minutes. An instant-read thermometer should register 165°F (74°C).

Recipe View 0 mins Transfer the cooked chicken to a large bowl to cool. Reserve the flavorful broth; discard the boiled onion and garlic.

Recipe View 10 mins Once the chicken is cool enough to handle, shred it using your fingers or two forks. (10 minutes)

Recipe View 0 mins Place the tomatillos and serrano peppers in a separate medium pot and cover them with water.

Recipe View 8 mins Bring the tomatillos and peppers to a boil, then cook until the tomatillos change from a bright green to a duller, army green color. (8 minutes)

Recipe View 0 mins Strain the cooked tomatillos and peppers, then transfer them to a blender. Add the remaining one quarter of the onion, the remaining clove of garlic, and a pinch of salt. Pour in enough of the reserved chicken broth to cover the vegetables in the blender by about 1 inch.

Recipe View 3 mins Blend the mixture until it's completely smooth and puréed, forming a vibrant green salsa. (3 minutes)

Recipe View 5 mins Pour the salsa verde into a medium saucepan and bring it to a gentle simmer. Keep warm. (5 minutes)

Recipe View 5 mins Heat the vegetable oil in a small frying pan over medium-high heat until shimmering. Lightly fry the tortillas, one at a time, in the hot oil until softened. (5 minutes)

Recipe View 2 mins Remove the fried tortillas to paper towels to drain excess oil. (2 minutes)

Recipe View 5 mins Quickly dip each softened tortilla in the simmering salsa verde, ensuring it's well coated. (5 minutes)

Recipe View 0 mins Place the salsa-soaked tortillas onto individual plates, about 3 per person.

Recipe View 10 mins Fill or generously cover each tortilla with the shredded chicken. (10 minutes)

Recipe View 2 mins Top the enchiladas with more salsa verde, then sprinkle with crumbled queso fresco, chopped onion, and fresh cilantro. Serve immediately and enjoy! (2 minutes)