Enchiladas Verdes

Ingredients

  • 2 cloves garlic
  • 3 serrano peppers
  • 1 pound small green tomatillos, husks removed
  • 1 cup vegetable oil for frying
  • 9 corn tortillas
  • 3 cups water
  • 4 teaspoons chicken bouillon granules
  • + 5 more ingredients
    • ½ store-bought rotisserie chicken, meat removed and shredded
    • ¼ head iceberg lettuce, shredded
    • 1 cup cilantro leaves
    • 1 (8 ounce) container Mexican crema, crema fresca
    • 1 cup grated cotija cheese

1. Cover a large griddle with aluminum foil and preheat to medium-high. 2. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove t...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network