🛒 Ingredients
- 8 corn tortillas
- 400g cooked, shredded chicken breast
- 500g green tomatillo
- 2 roasted poblano chiles
- Onion, garlic
- Cream, fresh cheese, cilantro
- Oil, salt
👨🍳 Step-by-step instructions
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Roast the tomatillos and chiles on a griddle 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. Submerge in 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 with cream, crumbled cheese, and cilantro.
💡 Chef's tip
The tortillas should be brushed with oil before coating them in sauce: it prevents them from tearing and adds flavor.
📝 Our take
Green enchiladas are the Sunday staple in millions of Mexican homes. This roasted tomatillo sauce has a freshness and acidity that no jarred sauce can match.
🍷 Wine & food pairing
Lime mint agua fresca or a Mexican beer (Corona, Modelo). The tomatillo is already acidic, so avoid high‑acid wines: a light, fruity red is better if you prefer wine.
Suggested wine: Young Garnacha from Navarra
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