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Recipe Authentic Enchiladas Verdes (Chicken)
Home Cooking Recipes
Required Ingredients:
- 2 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
- 1/2 white onion, chopped
- 1 bunch fresh cilantro, chopped
Preparing/Cooking:
- 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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