Kick back this Cinco de Mayo with this authentic enchiladas verdes recipe by Concinando Con Angel! Top off with Avocado Serrano, and we guarantee you will never go back!
Spicy Authentic Enchiladas Verdes with Avocado Serrano
- 1 chicken breast, cooked and shredded (we recommend buying a rotisserie chicken to make it easier)
- 1 pack of tortillas
- ½ – 1 lb of tomatillos, washed and peeled (peel off the outer husk, and then wash to remove the sticky-feel)
- 1 quarter of a small onion
- 2 garlic cloves
- 2 serrano peppers
- 1 jalapeño pepper
- 1 cilantro bunch (or to taste)
- 3 poblano peppers, grilled or roasted, peeled and de-seeded
- 3 tablespoons, sliced onion
- 1 garlic clove, minced
- 1 tablespoon chicken bouillon powder
- Vegetable oil (or your choice of oil)
- Queso fresco (the soft, crumbly cheese)
- Mexican Sour Cream (OR use regular sour cream, add a bit of milk until it becomes a nice drizzling consistency, and then add salt to taste)
- Tattoo Avocado Serrano
For the enchilada verde salsa:
- In a medium pot, place your tomatillos, quarter onion, jalapeño pepper, serrano peppers, and garlic cloves. Fill up with enough water to allow the ingredients to float and not touch the bottom. Boil until you see the tomatillos start to change color. Turn off and remove from heat.
- Meanwhile, in a large pan, add a drizzle of oil over medium heat and stir-fry your sliced onions and minced garlic until fragrant. Do not allow the garlic to burn.
- Add your shredded chicken breast to onions and garlic, season with salt and pepper, and saute for a couple of minutes until the onions and garlic are incorporated. Turn off heat.
- Remove tomatillos, onion, jalapeño, serrano peppers, and garlic cloves from pot, and place into a blender, removing any stems from peppers. NOTE: for less spicy, de-seed your peppers first before placing into blender.
- Add cilantro, chicken bouillon powder, roasted poblano peppers, pepper and cold water into blender. Blend until smooth.
- In a large pot, add a drizzle of oil and set to medium heat. Carefully pour in the salsa verde, and stir. At this point, taste test your salsa for salt. Adjust as needed. Let it come to a boil, and then turn off heat.
- In a medium pan set to medium-low heat, pour in 1 teaspoon of oil. Place your tortilla in the pan and allow one side to saturate with oil, before flipping over and saturating the other side, about 10 seconds per side. You want the tortillas to be more ‘floppy’, not crispy. Then remove from pan, placing on a plate lined with paper towel to soak up excess oil. You can prep all the tortillas like this at once, adding oil to the pan as needed, or make one enchilada at a time, continuing with the next steps.
- Dip your prepped tortilla into the pot of salsa verde, flipping to saturate both sides with the salsa. Let excess drip off, and then place on your plate.
- Next, add shredded chicken on one side of your tortilla, and roll up using tongs (or clean hands). The seam of the tortilla should be tucked underneath so it doesn’t unroll itself.
- Now for the finale! Add your queso fresco, sour cream, tomato, lettuce, avocado and drizzle with Avocado Serrano to your heart’s content. ¡Buen provecho!
Assembling the enchiladas:
We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.