Enchiladas Verdes is the perfect dish for a lazy day. I love having them as a late breakfast on a calm Sunday morning, although they are also great as lunch or as an early dinner with family. I guess they can be considered as the most Mexican homemade dish, as they are easy to make, and I’m sure there’s not one Mexican on earth who hasn’t tried it. They are also quite versatile, as you can have them with red sauce, green sauce or mole (a Mexican chocolate-based sauce), and fill them with whatever you feel like (chicken or paneer is what I would recommend).
This recipe is for the green ones, as they are our favourite.
Time taken: 25 min
- Chicken breast or pork solid meat. (can be replaced with paneer or scrambled eggs): 1/2 kg
- Onion: 1/2
- Chopped onion: 1/2 cup
- Big green chillies: 5
- Small, green chillies: 2
- Green tomatoes: 7
- Garlic: 1 inch piece
- Coriander branch, washed and disinfected: 1
- Grated cheese: 1 cup
- Fresh cream: 1/4 l
- Tortillas or chapatti: 16
- Cook the meat with the onion and salt in boiling water. When it’s cooked, let it cool and then shred it.
- In another pot, cook the green tomatoes and the small chillies for 5 min in boiling water.
- On a pan, roast the big chillies, garlic and the chopped onion. After roasting the chilli peppers, put them in a plastic bag and close it so they start sweating. Then, peel them and take the seeds and veins out.
- In a blender, mix the boiled tomatoes, small chillies, garlic, onion, coriander and season with salt.
- On a pan, fry the cooked meat in 2 tbsp of hot oil, until it is a bit golden. Once it’s ready, add to the meat one or two spoons of sauce.
- Heat 1 tbsp of oil on a pan, and warm the tortillas or chapatis on both sides, and then dip them in the sauce, without leaving them there. Then, put the meat on them (almost 2 tbsp) and roll them. Place them on the plates where you will serve the enchiladas.
- Finally, pour the remaining sauce on top of them, and decorate with the cream and grated cheese. Serve warm.