Authentic Enchiladas Verde
4
People talking
From the Valadez Family
- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
4
People talking
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
- 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 (from bright green to a dull, army 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.
- Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
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RECIPE MADE WITH LOVE BY
@Vicki in CT
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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.
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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.
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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!!
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From the Valadez Family
