Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
Cover a large griddle with aluminum foil and preheat to medium-high. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about...
- Yield: 9
- Cooking time: 30 Min
- Publisher: Allrecipes.com
- 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
- 1/2 store-bought rotisserie chicken, meat removed and shredded
- 1/4 head iceberg lettuce, shredded
- 1 cup cilantro leaves
- 1 (8 ounce) container Mexican crema, crema fresca
- 1 cup grated cotija cheese
Related recipes like Enchiladas Verdes
Wrap chicken and tomatillo salsa in Old El Paso® tortillas for broiled enchiladas – Mexican dinne...
Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam side down, in baking dish. Pour remaining 1 cup salsa over enchiladas; ...
Fill chicken that's cooked with Progresso® soup and Old El Paso® green chiles in Old El Paso torti...
Fill chicken that's cooked with Progresso® soup and Old El Paso® green chiles in Old El Paso tortillas to make these cheesy enchiladas. Perfect for a Mexican ...
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Ca...
These authentic chicken enchiladas with mole sauce were inspired by a dish ... poblano peppers, and Anaheim peppers; cook and stir until onions are soft, 5 to ...