Enchiladas Verdes My Way
These enchiladas are made with fresh green salsa from tomatillos. They are a bit time consuming to make but they are authentic and so good.
Steps
Chicken filling:.
In a pan , combine chicken with chicken broth , onion , 2 cloves of garlic , and 2 teaspoons salt.
Boil for 20 minutes.
Reserve broth , set chicken aside to cool , and discard onion and garlic.
Bone and shred chicken when cool.
Set shredded chicken aside.
Salsa verde:.
Discard husks and stems from tomatillos.
Place tomatillos and serrano chiles in a pot with water , enough just to cover them.
Bring to boil , and continue boiling until tomatillos turn a different shade of green.
Strain tomatillos and chiles , and place in a blender with the other half of onion , 2 cloves garlic , cilantro , and 1 teaspoon 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.
Let it cool down a bit.
In a bowl , add half of the salsa verde to the shredded chicken.
Taste and adjust seasonings if nec.
Ingredients
chicken breast halves, chicken broth, white onion, garlic cloves, salt, tomatillo, serrano peppers, cilantro, corn tortillas, vegetable oil, queso fresco, fresh cilantro, sour cream