Authentic Enchiladas Verdes

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IngredientsAuthenic Enchiladas Verdes

  • Two bone-in chicken breast halves
  • 2 cups chicken broth
  • 1/4 white onion
  • 1 clove garlic
  • 2 teaspoons salt
  • 1 pound fresh tomatillos, husks removed
  • 5 serrano peppers
  • 1/4 white onion
  • 1 clove garlic
  • 1 pinch salt
  • 12 corn tortillas
  • 1/4 cup vegetable oil
  • 1 cup crumbled Queso fresco
  • One half white onion, chopped
  • 1 bunch fresh cilantro, chopped

Directions

  1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserved broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
  2. Place tomatillos and serrano chile in a pot with water, enough to cover them. Bring to a boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, Army green). Strain tomatillos and chilies, 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 puréed. Pour salsa in a medium saucepan, and bring to a low boil.
  3. 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 to soak some of the oil. Finally, dip slightly fry tortillas in low boiling green salsa until tortillas become soft again. Place on plates, three per person.
  4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onions, and chopped cilantro

Makes four servings

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