Authentic Enchiladas Verde

---

From the valadez family

---

Steps

---

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.

---

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'.

---

Ingredients

---

chicken breast halves, chicken broth, white onion, garlic clove, salt, tomatillo, serrano peppers, corn tortillas, vegetable oil, queso fresco, fresh cilantro