Enchiladas Verdes

• Corn tortilla 12 units
• Chicken breast 500 g
• Serrano pepper 2 units
• Onion 1 medium
• Cilantro 1 bunch
• Sour cream 150 ml
• Vegetable oil 200 ml
• Salt 1 tsp
• Green tomatillo 400 g

How to Make It

• 1

  Poach 500 g chicken breast in boiling water for 15 minutes, let cool, and shred with two forks.

• 2

  Boil 400 g tomatillos and 2 serrano peppers in a pot of water for 8 minutes until they change color, then drain.

• 3

  Blend the boiled tomatillos, serrano peppers, half an onion, and a handful of cilantro until smooth, adding salt to taste.

• 4

  Heat 200 ml oil in a shallow pan and lightly fry each of the 12 corn tortillas for 10 seconds per side; drain on paper towels.

• 5

  Pour the green sauce into a clean pan and simmer over medium heat for 5 minutes, ensuring the flavors meld.

• 6

  Fill each warm tortilla with shredded chicken, roll them tightly, and place in a baking dish seam-side down.

• 7

  Pour the hot green sauce generously over the rolled tortillas, covering them completely.

• 8

  Drizzle with 150 ml sour cream and garnish with chopped onion and cilantro before serving immediately.