Enchiladas Chilangas Recipe
Four chicken enchiladas covered with green sauce, topped with lettuce, sour cream, tomatoes, and queso fresco.
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Ingredients
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Enchilada Filling
Green Sauce
Toppings
Method
Prepare the Filling
Sauté the Chicken Mixture
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for an additional minute.
Make the Green Sauce
Blend the Sauce Ingredients
In a blender, combine the tomatillos, chopped jalapeño, quartered onion, whole garlic clove, lime juice, and salt. Blend until smooth.
Heat the Green Sauce
Pour the blended sauce into a saucepan and heat over medium heat for about 5 minutes until warm. Set aside.
Assemble the Enchiladas
Prepare the Tortillas
In a separate pan, lightly heat the corn tortillas for about 30 seconds on each side to make them pliable.
Fill the Tortillas
Take a tortilla, place a portion of the chicken filling in the center, and roll it up tightly. Repeat for all tortillas.
Arrange in Baking Dish
Place the rolled enchiladas seam side down in a greased baking dish.
Add the Green Sauce
Pour the warm green sauce evenly over the enchiladas, ensuring they are well covered.
Serve the Enchiladas
Add Toppings
Top the enchiladas with shredded lettuce, a dollop of sour cream, diced tomatoes, and crumbled queso fresco.
Enjoy
Serve immediately while warm. Enjoy your delicious Enchiladas Chilangas!