Enchiladas Verdes

There are many Mexican restaurants in LA that offer traditional Mexican dishes. These dishes are quite popular among the locals in Los Angeles. Now, you can prepare these traditional Mexican dishes at home. Here is how you can make Enchiladas Verdes.


  • Garlic (2-3 cloves)
  • Vegetable oil (1 cup)
  • 3 pounds small green tomatillos (make sure that the husks are removed)
  • Tortillas (10)
  • Chicken bouillon granules (4 teaspoons)
  • Serrano peppers (4)
  • Water (3 cups)
  • Cottage cheese (1 cup – grated)
  • Half Rotisserie chicken (shredded)
  • 1/4 Iceberg lettuce (shredded)
  • 1 Mexican crema, cremafresca (container)
  • Cilantro leaves (1 cup)

How To Make Enchiladas Verdes

  • Use aluminum foil to cover a large griddle and preheat to medium-high. Add garlic, serrano peppers and tomatillos on the preheated griddle and roast them. Roast them till you see a black color. It should take around 5 minutes for the garlic, 10 minutes for the peppers and around 15 minutes for the tomatillos. Let them cool.

  • Now heat the vegetable oil in a small but deep skillet. Fry the tortillas for seconds (both sides). Ensure that the tortillas are not kept in hot oil for more than 5 seconds per side. Get rid of the excess oil with the help of paper towel or napkins.

  • Add the toasted garlic, peppers and tomatillos in a blender along with some water and blend until the texture feels smooth. Pour the mixture into a pan and bring it to a boil. Add the chicken bouillon and cook in medium heat for 10 minutes. Make sure that the sauce don’t get too thick.

  • Lastly, soak the tortillas in the sauce and fill them with shredded chicken. Roll them and keep them on a pasta bowl. Add lettuce, cilantro, crema and cheese on top. Put some more hot sauce on top. Serve!

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