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Chicken Enchiladas With Salsa Verde

Sam Sifton
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Chicken thighs or breasts, bone-in

4

Cilantro, tender stems of fresh

5 cloves

Garlic

2

Serrano chiles

1 lb

Tomatillos, fresh

2

White onion, small

1

White onion, medium-size

1 tbsp

Kosher salt

1

Salt

1/2 cup

Neutral oil

12

Yellow corn tortillas

1 cup

Queso fresco or cotija cheese

1 cup

Mexican crema, or use crème fraîche or sour cream