Enchiladas Pollo Verde

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Place chicken in saucepan cover with water.
  2. Add 1/4 of onion, salt to taste and peppercorns.
  3. Simmer 45 minutes.
  4. Cool chicken in broth.
  5. Drain, reserving 1/4 cup broth.
  6. Bone and shred chicken.
  7. Wash husked tomatillos and place in medium sauce pan.
  8. Add 1/2 inch water.
  9. Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender.
  10. Drain and cool slightly.
  11. Place cooked tomatillos, remaining onion and garlic in blender and puree.
  12. Heat olive oil in medium saucepan.
  13. Add tomatillo mixture, reserved broth and 1/2 tsp. salt.
  14. Simmer covered 15 mins.
  15. Soften tortillas in oil.
  16. Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce.

Reviews

(1)
Most Helpful

This was excellent. Along with the tomatillos, when I boiled them I also boiled three jalapeño peppers. When I took them out of the water I cut them open and removed the seeds because I prefer my enchiladas mild to medium spicy. I also took the chicken after boiling it and cooked it a little in a pan with some yellow onion, some pepper and a little bit of chili powder before putting it into the enchiladas. I roll the enchiladas up and put them into a baking dish (mine fits 12) and then cover it with the rest of the green sauce and cheese, then I bake it in a 350 oven for 25-30 minutes until it is bubbly and delicious.

Agua March 18, 2010

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