Recipe: Corto Enchiladas

This Corto Enchiladas recipe from Laura Muller of Spicy Latina Mom just might become your new favorite enchilada recipe. Perfect for a weeknight meal, these are easy to make and off the charts delicious! Shredded chicken, corn tortillas, and the unexpected addition of yogurt makes for a rich, creamy white sauce that can’t be beat – sure to become a family favorite.

Full recipe below the video:



  1. Boil the tomatillos in a pot of boiling water.
  2. In a pan on the stove, toast the Serrano chile. Add the garlic clove.
  3. Put the tomatillos, water, Serrano chile, garlic clove, and a pinch of salt into a blender. Blend until combined. Pour into a pot on the stove. Heat to boiling.
  4. Toast the tortillas on a grill pan on the stove.
  5. Dip the tortillas into the hot sauce – making sure the sauce covers the entire tortilla. Remove and lay on a plate.
  6. Add the chicken and fold the enchilada over the filling.
  7. Serve the enchilada seamed side down. Spoon hot sauce over the enchilada.
  8. Sprinkle queso fresco over the top.
  9. Sprinkle diced onion over the top.
  10. Spoon the yogurt over the top of each enchilada.
  11. Enjoy!
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