Authentic Mexican Enchiladas Verdes
My sister-in-law was born and raised in mexico city. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.
Steps
Prepare sauce: heat water in large pot to boiling.
Add tomatillos , 2 onion halves , 6 garlic cloves , and 7 serrano chiles.
Simmer uncovered 30 minutes.
Let cool slightly , then drain , reserving about 1 cup cooking liquid.
Place solids in blender or food processor.
Add remaining onion half , 4 garlic cloves , 3 chiles , the cilantro , and about 1 / 2 cup cooking liquid.
Process until smooth.
Heat oil in medium saucepan.
Add onion slices and saute until lightly browned.
Stir in sauce and season with salt.
Simmer uncovered until slightly thickened , about 30- 45 minutes.
If sauce thickens too much , thin it with remaining cooking liquid.
Meanwhile , when the sauce ingredients are simmering , prepare stuffing.
Heat 2 qt water in large pot to boiling.
Add chicken , onion , garlic , and salt to taste.
Simmer just until chicken is cooked through , about 30 minutes.
Let cool , then remove chicken from liquid.
Remove and discard skin and bones.
Shred meat.
Prepare tortil.
Ingredients
water, tomatillos, onions, garlic cloves, serrano chilies, fresh cilantro, vegetable oil, salt, whole chicken breasts, onion, corn tortillas, creme fraiche, monterey jack cheese