Description
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Ingredients
- 2 bone-in chicken breast halves
- 2 cups chicken broth
- ¼ white onion
- 1 clove garlic
- 2 teaspoons salt
- 1 pound fresh tomatillos, husks removed
- 5 serrano peppers
- ¼ white onion
- 1 clove garlic
- 1 pinch salt
- 12 corn tortillas
- ¼ cup vegetable oil
- 1 cup crumbled queso fresco
- ½ white onion, chopped
- 1 bunch fresh cilantro, chopped
Instructions
- In a saucepan
- combine chicken breast with chicken broth
- one quarter onion
- a clove of garlic
- and 2 teaspoons salt. Bring to a boil
- and then boil for 20 minutes. Reserve broth
- set chicken aside to cool
- and discard onion and garlic. When cool enough to handle
- shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water
- enough to cover them. Bring to boil
- and continue boiling until tomatillos turn a different shade of green (from bright green to a dull
- army green). Strain tomatillos and chiles
- and place in a blender with another quarter piece of onion
- 1 clove garlic
- and a pinch of salt. Pour in reserved chicken broth
- so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan
- and bring to a low boil.
- Pour oil in a frying pan
- and allow to get very hot. Slightly fry tortillas one by one in hot oil
- setting each on a paper towel afterwards to soak some of the oil. Finally
- dip slightly fried tortillas in low-boiling green salsa
- until tortillas become soft again. Place on plates
- 3 per person.
- Fill or top tortillas with shredded chicken
- then extra green sauce. Top with crumbled cheese
- chopped onion
- and chopped cilantro.
Prep Time: 45 mins
Cook Time: 35 mins
Total Time: 1 hr 20 mins
Servings: 4