Central Mexico

Enchiladas verdes

Name: Enchiladas verdes
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g husked (or green tomatoes) tomatillo; 3 serrano style chillies green chilli; 1 half for sauce onion; 3 cloves garlic; 1/2 cup coriander leaves (cilantro); 400 g poached and shredded chicken, boneless; 12 tortillas corn tortilla; 2 tbsp cooking oil (vegetable oil); 1/2 cup crema sour cream; 2/3 cup crumbled queso fresco; Salt, to taste

Chicken rolled in tortillas and bathed in tangy green salsa with cream. Bright, comforting, very Mexican.

50 minTime

33 gProtein each

mediumSpice

Dipped in chilli2 chapters · 1 min read

Make it your way

Grandma's wayTomatillo salsa, chicken and crema.

The original

515kcalsame

33 gproteinsame

8 gfibresame

50minutessame

Enchiladas verdes.

Per serving, worked out from the ingredient table.

Ingredients

Tomatillo500 g, husked (or green tomatoes)

Green chilli3 serrano style chillies

Onion1, half for sauce

Garlic3 cloves

Coriander leaves (cilantro)½ cup

Chicken, boneless400 g, poached and shredded

Corn tortilla12 tortillas

Cooking oil (vegetable oil)2 tbsp

Sour cream½ cup crema

Queso fresco⅔ cup, crumbled

Saltto taste

Method

5 steps

1Boil tomatillos, chillies, half the onion and garlic in water for 10 minutes until olive green.
2Blend with coriander and salt, then fry the sauce in 1 tbsp oil for 5 minutes.
3Soften tortillas one by one in a little hot oil for a few seconds.
4Dip each tortilla in the sauce, fill with chicken, roll and arrange in a dish. Pour over the remaining sauce.
5Bake at 190°C for 10 minutes, then top with crema, queso fresco and sliced onion.

Serve it like this

Serve three enchiladas per plate with extra salsa spooned over, crema drizzled, onion rings and a side of rice and beans.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Central Mexico

Enchiladas verdes

Chicken rolled in tortillas and bathed in tangy green salsa with cream. Bright, comforting, very Mexican.

50 minTime

33 gProtein each

mediumSpice

Dipped in chilli2 chapters · 1 min read

Make it your way

Grandma's wayTomatillo salsa, chicken and crema.

The original

515kcalsame

33 gproteinsame

8 gfibresame

50minutessame

Enchiladas verdes.

Per serving, worked out from the ingredient table.

Ingredients

Tomatillo500 g, husked (or green tomatoes)

Green chilli3 serrano style chillies

Onion1, half for sauce

Garlic3 cloves

Coriander leaves (cilantro)½ cup

Chicken, boneless400 g, poached and shredded

Corn tortilla12 tortillas

Cooking oil (vegetable oil)2 tbsp

Sour cream½ cup crema

Queso fresco⅔ cup, crumbled

Saltto taste

Method

5 steps

1Boil tomatillos, chillies, half the onion and garlic in water for 10 minutes until olive green.
2Blend with coriander and salt, then fry the sauce in 1 tbsp oil for 5 minutes.
3Soften tortillas one by one in a little hot oil for a few seconds.
4Dip each tortilla in the sauce, fill with chicken, roll and arrange in a dish. Pour over the remaining sauce.
5Bake at 190°C for 10 minutes, then top with crema, queso fresco and sliced onion.

Serve it like this

Serve three enchiladas per plate with extra salsa spooned over, crema drizzled, onion rings and a side of rice and beans.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Enchiladas verdes

Make it your way

Ingredients

Method

Enchiladas verdes

Make it your way

Ingredients

Method

Make it a meal