Ingredients
2 cups Red Chile Sauce
1 pound tomatillos, husked and rinsed
1 white onion, peeled and quartered
4 garlic cloves
2 serrano chiles, stems removed
1 cup cilantro leaves
1 cup chicken broth
2 tablespoons flour
1 teaspoon salt
1 tablespoon olive oil
½ cup canola oil (for frying)
8 white corn tortillas
1 cup Queso Oaxaca, shredded
3 cups poached shredded chicken
½ cup queso fresco, crumbled
4 green onions, sliced (optional)
Sour cream or crema Mexicana (optional)
Instructions
- Poach the chicken: Simmer water, chicken, salt, garlic, and quartered onion for about 25 minutes. Cool and shred the chicken.
- Prepare the red chile sauce: Simmer cleaned chile pods for 20 minutes. Blend in batches with water, flour, garlic, and salt. Strain and cook in oil until hot and seasoned.
- Make the tomatillo salsa: Broil tomatillos, onion, garlic, and serranos for 8–10 minutes. Blend with cilantro, broth, flour, and salt. Simmer blended mixture in oil for 6–8 minutes until thickened.
- Fry the tortillas: Heat oil and quickly fry tortillas until softened, then drain on paper towels.
- Assemble enchiladas: Fill each tortilla with chicken and cheese, roll tightly, and place seam side down on a plate.
- Top with sauces: Ladle red sauce over half of each enchilada and green sauce over the other half. Garnish with queso fresco, crema, and green onions if using. Serve warm.
Notes
- Swap chicken with shrimp, beef, or vegetarian fillings.
- Use gluten-free flour for a GF option.
- Make sauces and chicken in advance for quicker prep.
- Use jalapeños instead of serranos for less heat.
- Can be baked for a crowd at 350°F for 15–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 556
- Sugar: 11g
- Sodium: 1529mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 74mg
