Enchiladas Verdes de la Milpa


From our COOKS! 2013 Issue.


Enchiladas Verdes de la Milpa


For 6 Person(s)


  • 18 white corn tortillas
  • 3 cups prepared verduras de la milpa filling (see above)
  • 1 1/2 cups queso Oaxaca or asadero cheese
  • white onion
  • 1/2 cups crema Mexicana
  • 1/4 cups queso fresco or panela, grated
  • 2 parsley sprigs
  • 1 For the enchiladas:
  • 4 cups salsa verde cocida (see above)
  • 1/2 cups canola oil


  • 2 pounds tomatillos, peeled and rinsed
  • 1/2 white onion
  • 2 garlic cloves, peeled
  • 2 (or more) serrano chiles
  • 1/2 bunch cilantro
  • Salt


  • For the filling:
  • 1 white onion, halved
  • 1 clove garlic, unpeeled
  • 6 large Roma tomatoes
  • 2 poblano chiles, roasted, seeded and deveined
  • 1 tablespoons canola oil PLUS
  • 1 1/2 teaspoons canola oil
  • 1 cups sliced mushrooms
  • 2 zuchinnis, sliced in half-moons
  • 1 cups corn kernels
  • 1 tablespoons chiffonade-cut epazote leaves
  • 1 teaspoons salt


  • For the salsa verde cocida

Enchiladas Verdes de la Milpa Directions

  1. To make the salsa, place the tomatillos in a pot along with the onion and garlic, cover with water and bring to a gentle simmer. Cook until the tomatillos change color, but do not let them burst open. Turn off the heat and set aside until completely cooled.
  2. Roughly chop the chiles and pick over the cilantro—discarding any rotten or mushy parts. Set aside.
  3. Once the cooked vegetables are cooled, transfer them carefully with a slotted spoon to the blender. Using the pulse setting, process until everything is roughly chopped. Add half of the chiles and the cilantro and salt and pulse at low speed. Taste for salt and chile and adjust if necessary. The salsa should be pleasantly spicy. Makes 4 cups.
  4. Make the filling. Dry roast the halved onion, garlic and tomatoes (remove and peel the garlic when brown spots appear; let the onion and tomatoes char). Place the dry-roasted onion, garlic and tomatoes into the blender, process until smooth and reserve.
  5. Slice the poblano chiles and reserve.
  6. Heat the oil in a saucepan, sauté the mushrooms and zucchini until slightly cooked, add the reserved tomato puree and cook until the mixture changes color and dries out a little bit. Add the corn, poblano strips, epazote and salt and remove from the heat. 
  7. Preheat the oven to 350°. Heat the salsa in a saucepan and keep warm.
  8. Meanwhile, heat the oil to medium-high and pass the tortillas through it using tongs. Drain on paper towels. Working quickly, pass each tortilla through the salsa verde, place it on a flat surface, fill with about two heaping tablespoons of the vegetables, roll and place on an oven-safe, lipped plate or in a gratin dish, seam-side down. Continue until each plate or dish has 3 enchiladas.
  9. Pour the salsa verde over the prepared enchiladas—and use a lot! (This is the best part.) Top the enchiladas with the Oaxaca cheese, place into the oven and bake until the cheese is melted and slightly golden—about 8 to 10 minutes.
  10. While the cheese is melting, thinly slice the onion and reserve. Once the cheese is melted, drizzle each serving with crema, garnish with queso fresco and decorate with parsley leaves and onion slices.

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