Enchiladas Verdes
Ingredients
- 2.25 pounds small green tomatillos, husks removed
- 3 serrano peppers
- 2 cloves garlic
- 1 cup vegetable oil for frying
- 9 corn tortillas
- 3 cups water
- 4 teaspoons chicken bouillon granules
- 0.5 store-bought rotisserie chicken, meat removed and shredded
- 0.25 head iceberg lettuce, shredded
- 1 cup cilantro leaves
- 1 (8 ounce) container Mexican crema, crema fresca
- 1 cup grated cotija cheese
Organization Tags
Tags easily organize your Recipe Library
Comments