Enchiladas Verdes

Yes, canned tomatillos work when fresh ones are unavailable, though their flavor is usually softer and less bright. Drain them well, blend them without roasting, and add a little extra cilantro or a squeeze of lime after the salsa has cooked. Taste before salting because some canned products are already seasoned.

For a mild sauce, use one serrano and remove its seeds and pale ribs. For more heat, keep both chiles whole or add another serrano after tasting the blended salsa. Tomatillos vary in sharpness, so adjust chile only after the sauce has been blended and warmed.

Cold tortillas crack because their natural corn structure is stiff and dry. Warm each one briefly in oil or steam a stack under a damp towel until flexible, then fill and roll while it is still warm. Do not overfill them, since even a soft tortilla will split under too much pressure.

Absolutely: replace the chicken with sautéed mushrooms, black beans, roasted zucchini, or a mix of vegetables. Use vegetable stock in the salsa and keep the queso fresco and crema, or choose plant-based versions for a vegan plate. Season the filling generously so it holds its own against the tangy salsa.

Make the chicken and salsa up to two days ahead, refrigerate them separately, and warm them before assembly. Roll and sauce the enchiladas just before serving because stored tortillas absorb salsa and lose their texture. Enchiladas suizas use a similar green sauce but are typically richer, with cream and melted cheese baked over the top, while these are finished with fresh crema and queso fresco.