Entree: Mexico – Tamaulipas & Gulf North – Enchiladas Huastecas (Corn tortillas filled with shredded chicken, bathed in a tangy tomatillo‑chile sauce and topped with crema and cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Total 50 min

Ingredients

- 12 corn tortillas (about 360 g)
- 12 oz (340 g) cooked shredded chicken (about 2 cups, from roughly 1 lb raw)
- 12 oz (340 g) tomatillos, husked and quartered
- 3 serrano chiles (or 2 jalapeños for milder), stems removed (about 18–30 g total)
- 1/2 medium white onion (about 4 oz / 115 g), roughly chopped
- 2 cloves garlic (about 6 g)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1/3 cup (80 ml) vegetable oil, divided (for frying tortillas and cooking)
- 1 tsp (6 g) fine salt, plus more to taste
- 1 cup (240 ml) Mexican crema or thin sour cream
- 4 oz (115 g) queso fresco or queso añejo, crumbled
- 1/4 cup (15 g) fresh cilantro leaves, chopped (optional)
- 1 small white onion, thinly sliced for garnish (about 3 oz / 85 g)
- Lime wedges for serving

Instructions

1. Roast the tomatillos and serranos under a broiler or in a hot skillet until charred and softened, turning occasionally, about 6–8 minutes. Let cool slightly.
2. In a blender, combine the roasted tomatillos and chiles with the chopped onion, garlic, chicken stock, and 1/2 tsp (3 g) salt; pulse to a coarse purée. Taste and adjust salt.
3. Heat 1 tbsp (15 ml) of vegetable oil in a skillet over medium heat and carefully pour in the salsa; simmer gently for 6–8 minutes to mellow rawness and slightly thicken. Keep warm.
4. Lightly fry each tortilla in the remaining oil (about 1/4 cup / 60 ml), 10–15 seconds per side, just until pliable but not crisp. Drain briefly on paper towel.
5. Dip each warm tortilla into the simmering salsa to coat, place on a work surface, add about 3 tbsp (45 ml) shredded chicken (approximately 1 oz / 30 g), roll tightly, and place seam-side down in a shallow baking dish or on a serving plate. Repeat for all tortillas.
6. Spoon the remaining warmed salsa over the rolled enchiladas, drizzle with Mexican crema, and sprinkle with crumbled queso fresco. Garnish with sliced white onion and chopped cilantro.
7. Serve immediately with lime wedges to squeeze over the enchiladas.