A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it’s sure to become yours too. This recipe can also be found in our published Muy Bueno cookbook.
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly. Place peppers evenly in a single layer on a foil-lined cookie sheet. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin, and discard stem.
Sauce:
In a blender combine the peppers, flour, and half of the suero or buttermilk and crema and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and crema and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
Chicken (Optional):
In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
Stacked Style:
Fry tortillas in hot oil until softened. Drain on paper towels. Soften tortillas by soaking in sauce one at a time. Place softened tortillas on individual serving plates. Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 to 4 tortillas for each serving.
Time Saver:
Shred a store bought rotisserie chicken
Oven Style:
Preheat oven to 350 degrees. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels. Fill with cooked chicken, cheese, and onion. Roll, placing seam side down.
Pour 2 cups of the sauce over enchiladas. Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes. Serve with a dollop of crema or sour cream and your favorite side dish.
Notes
While I love this green chicken enchiladas recipe just the way it is written, there are TONS of ways you can customize it to your liking. Here are a few ideas to get you started:
Vegetarian Enchiladas Verdes - Stick with a plain cheese filling, or add some textural interest by adding sautéed or roasted veggies.
Rotisserie Chicken - Save on prep time by using shredded store-bought rotisserie chicken instead of poaching your own.
Don’t want to buy a whole container of buttermilk? Make your own by adding a tablespoon of vinegar or lemon juice to a liquid cup measure, then add milk to the 1 cup line. Stir to combine and let it rest for 5-10 minutes to thicken and curdle.
If the sauce is too spicy, add ¼ cup of crema or sour cream and stir.
If the sauce is too thick, add water a tablespoon at a time until the desired consistency is reached.