Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.
Quick Info
⏱️ 55 min • 🍽️ 6 servings • ⭐ 97%
Nutrition
278 cal • 18g protein • 10g carbs • 18g fat
Tags
[Gluten-Free] • [Low-Carb] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [Meal]
Ingredients
- 1 pound medium tomatillos, husks removed
- ½ medium white onion, halved
- 1-2 serrano peppers, stemmed
- 3 cloves garlic
- Water, as needed
- ½ bunch of fresh cilantro, leaves and soft stems roughly chopped (about 1 cup), plus more leaves for garnish
- 1 tablespoon kosher salt
- ½ cup low-sodium chicken stock
- ¼ cup vegetable oil, divided
- 12 thick corn tortillas
- 3 cups shredded rotisserie chicken
- 5 ounces queso fresco, crumbled
- ¼ medium white onion, finely chopped, for garnish
- 2-4 tablespoons Mexican crema, for garnish
Instructions Preview
- Add the tomatillos, onion, serrano peppers…
- Use a slotted spoon to transfer the cooked…
- Heat 2 tablespoons of vegetable oil in a l…
…and 8 more steps
Recipe by: Betsy Carter, Cuco • From: Tasty
