Recipe by gema
"I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!"
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small green tomatillos, husks removed
vegetable oil for frying
chicken bouillon granules
store-bought rotisserie chicken, meat removed and shredded
iceberg lettuce, shredded
1 (8 ounce) container
Mexican crema, crema fresca
grated cotija cheese
Sooooo good! and easy to prepare. One suggestion broil the tomatillos and garlic instead of doing it on the griddle it only takes a couple min. also if you want to cut calories cook your tortillas with cooking spray on a hot pan, to me they still taste like they've been deep fried. Gracias Gema! Elvira S.
followed the directions close as possible while demonstrating in-front of a class but had to make a few alterations. Such as the amount of water, i would have used maybe 1 cup maybe less considering after i poured maybe 2 cups it got super liquidy and i had to put cornstarch in to thicken it up. As for the roasting the garlic, peppers, and tamatillos that went down the drain completely; I had to stick them in the oven after 30 minutes and not seeing much difference. Over all the sauce was good and everyone liked the dish but i would have left out cotija cheese beacuse people were complaining it tasted rubbery (i'm not sure if that's how the cheese is supposed to taste) overall i wouldn't mind making this again only if i didn't have to go out and buy the ingredients.
This comports with my own recipe and is obviously authentic because it calls for CORN tortillas (NOT flour!), cotija cheese, and crema ("not sour cream"). If you cannot find cotija cheese and cream at your market, substitute mild parmesan for the former and for the crema, try this: Put a tablespoon of plain yogurt in a cup of milk and let sit for 24 hours. It works!
Wow! Better than any dish we have had in a mexican restaurant for sure. I will say that this recipe is a lot of work to prepare as well as to gather the ingredients. We live in a small town and I had to go to several stores in order to find the peppers and the 2 cheeses. I finally located the cheeses at a mexican store. Since there were no instructions to seed the chilis, I used them with the seeds which made the sauce extremely HOT and although the crema helped offset the heat, they are too hot for children or sensitive adults. My husband loved them so much that he is willing to help make them in the future which is a miracle in itself since he does NOT cook. I will definetly make them in the future and will also double the recipe and serve to company. I wouldn't change any of the ingredients or add a thing. This recipe is fantastic as is and believe me, the extra work was well worth it!
Fantastic! The recipe itself is nice and simple, and the taste is very authentic. I made this as written except I broiled my tomatillos, garlic and peppers in the oven, removing each as they blackened - just thought it was easier. This sauce also has the potential to be a bit salty for me - I cut the amount of bouillon in half and was thrilled with the outcome, so you may want to start with 2 tsp and go up to your taste when the sauce is done. Also note that serranos are spicy, so 1 or 2 will do if you are a heat sensitive - I'm not, so 3 was perfect. Excellent, easy recipe. Thanks!
These were the best chicken enchiladas I've had in a long time. I won't be ordering them in restaurants, as these are better - I'll be making them myself! The sauce was so yummy, and so simple to make. Gema is right, light on the cream and cheese brings the flavors of the sauce out. And I love using the deli roasted chicken, makes it very easy!
This is a keeper! I had only tried something as good in Mexico City. I used table cream (media crema) which tastes more like the real Mexican cream. To save myself some calories, I brushed both sizes of the tortillas with olive oil and baked them for 5 to 10 minutes at 350 degrees. The meal was a total success. My neighbors could't have enough. I would definitely make it again and again.
All 4 of my grandparents were born and raised in Jalisco, Mexico. I know authentic Mexican and this recipe is authentic. It is a very time consuming recipe but worth it. My family has always de-seeded their peppers after toasting them on a cast iron griddle or "comal". Cotija is a dry salty cheese. I find Greek Feta to be as salty and crumbly as Cotija - and neither melts. Sometimes I see Mexican Crema in small cans that look similar to Eagle Brand Condensed Milk.Crema is thick but pourable unlike sour cream. You can make crema by simply adding about two teaspoons of buttermilk to one cup of heavy cream and heating it to just about 100° (use a food thermometer). Remove from the heat and let stand in a warm spot overnight. When it has thickened slightly, stir gently and refrigerate until thoroughly chilled and thickened.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 182
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