The Connecticut Clay Artists

Enchiladas Verdes in Tomatillo Sauce previous
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Enchiladas Verdes in Tomatillo Sauce
These are very satisfying with a side of rice and/or beans, as well as with a light green salad. Eat while they're hot!

Enchiladas Verdes in Tomatillo Sauce



  1. Place the tomatillos and garlic cloves in pot and cover with water.
  2. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked thoroughly, and are soft but not coming apart.
  3. Place the tomatillos, garlic and 1/2 cup of the cooking liquid in blender and puree. Add the chiles serranos, cilantro leaves, onion and salt, and puree again until smooth.
  4. Heat 1 tbsp of oil in pot over medium-high heat. Once it is hot, but not smoking, pour in the sauce and bring to a simmer. Let it simmer over medium heat for about 6 minutes, until it thickens and deepens in color. Taste for salt and add more if need be.
  5. In a large sauté pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil", one by one, for about 15 seconds on each side; they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a plate covered in paper towels.
  6. Preheat the oven to 375°. Place about 2 to 3 tbsp chicken inside of each tortilla and roll them up. Place them, seam side down on a baking dish. Cover, generously, with the green sauce. Place them in the oven for 10 to 15 minutes.
  7. Remove from the oven, sprinkle with crumbled cheese, cream, and chopped onion.

Estimated prep time:

1 hour
Yield: 6-8 servings