Entree: Mexico – Morelos – Enchiladas Morelenses (Morelos-style Enchiladas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) boneless skinless chicken breasts (to yield about 3 cups / 12 oz / 340 g cooked shredded)
- 1 1/2 lb (680 g) tomatillos, husked and rinsed
- 2 serrano chiles (or 1 jalapeno and 1 serrano for milder heat)
- 1 small white onion, quartered (about 6 oz / 170 g)
- 3 cloves garlic
- 1 cup (240 ml) low-sodium chicken broth
- 1/2 cup (15 g) fresh cilantro leaves and tender stems, packed
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 ml) vegetable oil, divided (plus more if pan-frying tortillas)
- 12 corn tortillas, 5-6 inch (about 12 oz / 340 g total)
- 8 oz (225 g) Oaxaca cheese or mozzarella-style melting cheese, shredded
- 4 oz (115 g) queso fresco, crumbled (for garnish)
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1 ripe avocado, sliced
- 1/4 small white onion, thinly sliced (for garnish)
- 1 lime, cut into wedges (for serving)
- Optional: radish slices and extra cilantro for garnish

Instructions

Short Description:
Enchiladas Morelenses are corn tortillas filled with shredded chicken and cheese, bathed in a bright green tomatillo (salsa verde) sauce and finished with local garnishes like avocado and crema. They are a satisfying main course combining protein, starch, and fresh toppings.

Regional Notes:
This Morelos regional version uses a tangy roasted tomatillo salsa verde and typically includes shredded poached chicken or cheese, lightly fried tortillas, and the characteristic garnishes of sliced avocado and Mexican crema. Compared with red-sauce enchiladas from other regions, these emphasize bright, herb-forward tomatillo flavors and a lighter, fresher topping profile.

1. Prepare the chicken: Place chicken breasts in a medium pot and cover with water (about 3 cups / 720 ml). Add 1/4 of the quartered onion and 1 smashed garlic clove. Bring to a simmer over medium heat, reduce to low, and poach until cooked through, 15-18 minutes. Remove chicken, reserve 1/2 cup (120 ml) of the cooking liquid, and shred the chicken with two forks. Set aside.
2. Roast the tomatillos and aromatics: Preheat a broiler or a dry skillet (comal) over high heat. Place tomatillos, serranos, remaining quartered onion, and remaining garlic cloves on the hot surface or a baking sheet. Roast, turning occasionally, until charred and softened, about 8-12 minutes (broiler) or 10-15 minutes (skillet). Remove from heat and let cool slightly.
3. Make the salsa verde: Transfer roasted tomatillos, chiles, roasted onion and garlic to a blender. Add cilantro, 1 cup (240 ml) chicken broth, reserved 1/2 cup (120 ml) cooking liquid (if desired for extra flavor), 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper. Blend until mostly smooth but still a little textured, about 20-30 seconds. Taste and adjust salt or chiles for heat.
4. Cook the salsa: In a medium skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Pour in the blended salsa and simmer, stirring occasionally, until slightly reduced and bright green, about 6-8 minutes. If sauce seems too thin, simmer a few minutes longer. Keep warm.
5. Prepare tortillas: Heat remaining 1 tbsp (15 ml) oil in a separate skillet over medium-high heat. Briefly fry each corn tortilla 10-15 seconds per side just until pliable and slightly blistered (do not make crisp). Drain briefly on paper towels. Working one at a time, dip each tortilla in the warm salsa to coat both sides, then place on a plate.
6. Assemble enchiladas: On each dipped tortilla place about 2-3 tbsp shredded chicken (about 3 cups total chicken divided among 12 tortillas) and a small sprinkle of shredded Oaxaca cheese (about 2 tsp per tortilla). Roll tightly and arrange seam-side down in a shallow baking dish or on a serving platter.
7. Finish and melt cheese: Spoon remaining warm salsa over the rolled enchiladas, covering them generously. Sprinkle remaining shredded Oaxaca cheese over the top. If you prefer melted cheese, place the baking dish under a broiler for 1-2 minutes until cheese softens and begins to bubble (optional).
8. Garnish and serve: Drizzle Mexican crema over the top (or serve on the side), scatter crumbled queso fresco, sliced avocado, thinly sliced onion, and extra cilantro or radishes if using. Serve immediately with lime wedges.
9. Serving suggestion: Serve with warmed rice or refried beans if desired, but the enchiladas with their tortillas, chicken, and garnishes make a complete main-course meal for 4.