🛒 Ingredients
- 8 corn tortillas
- 400g cooked shredded chicken
- 500g green tomatillos
- 2 roasted poblano chilies
- Onion, garlic
- Sour cream, fresh cheese, cilantro
- Oil, salt
👨🍳 Step-by-step instructions
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Roast the tomatillos and chilies on a comal or in the oven. Blend with garlic and onion.
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Sauté the green sauce in oil for 5 minutes. Season with salt and pepper.
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Dip each tortilla in hot oil for 10 seconds. Then submerge in the sauce.
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Fill with shredded chicken. Roll up and place in a baking dish.
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Cover with the remaining green sauce. Bake for 10 minutes.
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Serve topped with sour cream, crumbled cheese, and cilantro.
💡 Chef's tip
Tortillas must be briefly fried before being dipped in sauce: this prevents them from breaking and adds flavor.
📝 Our take
Green enchiladas are the Sunday comfort meal in millions of Mexican households. This roasted tomatillo sauce offers a freshness and tanginess that no store-bought version can match.
🍷 Wine & food pairing
Fresh lemon water with mint, or a Mexican beer (Corona, Modelo). The tomatillo is already acidic, so avoid high-acid wines—a light, fruity red works better if you want wine.
Suggested wine: Garnacha joven de Navarra
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