Authentic Enchiladas Verde

Submitted by Vicki in CT

"From the Valadez Family"

 

• Ready In: 45mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 bone-in chicken breast halves
• 2 cups chicken broth
• 1⁄4 white onion
• 1 garlic clove
• 2 teaspoons salt
• 1 lb fresh tomatillo, husks removed
• 5 serrano peppers
• 1⁄4 white onion
• 1 garlic clove
• 1 pinch salt
• 12 corn tortillas
• 1⁄4 cup vegetable oil
• 1 cup crumbled queso fresco
• 1⁄2 white onion, chopped
• 1 bunch fresh cilantro, chopped

directions

1. 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.
2. When cool enough to handle, shred chicken with your hands.
3. 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).
4. 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.
5. Pour salsa in a medium saucepan, and bring to a low boil.
6. 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.
7. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
8. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Reviews

[Jules127]

I have made this sauce many times and absolutley love it. I think it is really important to use the bone-in breasts as they have more flavor and the skill keeps them moist. I live in New England and can't find queso fresco here no matter how hard I try, so I just use cheddar and bake them. As stated this is the real authentic version!!

 

[Chef Buggsy Mate]

What can I say, I LOVE Mexican food especially when it is done right! Vicki, this recipe is outstanding!!! I would give it more then 5 stars if I could. The first batch of enchiladas I made with the queso fresco, and the second batch I made with Monterrey Jack cheese. Though the queso fresco is traditional we liked the Jack cheese better because it melted and got nice and stringy. I will definitely make this again. As a matter of fact my oldest DD has requested I make it when we host our churches teen youth group activity at our house. Recipenapped during the 24th AUS/NZ Swap.

 

[Southern Polar Bear]

Great recipe! I wasn't sure how spicy the salsa would turn out, and having to cook for two young kids, I cautioned on the side of using four (seedless) peppers instead of five. The salsa tasted great and was not spicy at all. My husband and I prefer spicy Mexican, so next time, I will make the recipe as written and make the kiddos mac and cheese.