Delicious enchilada verdes with homemade spicy tomato sauce. I got this recipe from a great cook from Puebla and it’s the best I’ve ever tried! I’ve been perfecting it for over 15 years and realized it was time to share it when fellow foodies tried to drink the sauce out of the pot. Be conservative with Mexican crema and cotija cheese.
. 2 ¼ pounds small green tomatoes, skins removed
. 3 serrano peppers
. 2 cloves of garlic
. 1 cup vegetable oil for frying
. 9 corn tortillas
. 3 cups of water
. 4 teaspoons of chicken bouillon granules
. ½ store-bought rotisserie chicken, meat removed and shredded
. ¼ head of iceberg lettuce, chopped
. 1 cup coriander leaves
. 1 (8 ounce) container of Mexican crema, crema fresca
. 1 cup grated cotija cheese
Cover a large griddle with aluminum foil and heat to medium-high.
Cook the tomatillos, serrano peppers and garlic on a hot griddle, turning occasionally, until toasted and blackened – about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and let cool.
Heat the oil in a small, deep skillet to 350 degrees F (175 degrees C).
Fry a few tortillas, one at a time, in hot oil until hot, 3 to 5 seconds per side. Drain on a paper towel lined plate.
Place roasted tomatillos, serrano peppers, and garlic in a blender. Add water and mix until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in mixture, reduce heat, and simmer until slightly thickened, about 10 minutes.
Dip the tortillas in the sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up the tortilla and place seam side down in a serving dish.
Spoon a generous amount of the sauce over the rolled tortillas. Top with lettuce, cilantro, crema and cotija cheese. Pour the remaining sauce on top or serve on the side.