Authentic Enchiladas Verdes
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
63
Spice
44
Sweetness
45
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
Chicken Broth1 clove
Garlic1 pinch
Salt1 cup
Vegetable Oil1 cup
Queso Fresco (crumbled)1 bunch
Cilantro (fresh, chopped)Directions:
1
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt
2
Bring to a boil, and then boil for 20 minutes
3
Reserve broth, set chicken aside to cool, and discard onion and garlic
4
When cool enough to handle, shred chicken with your hands
5
Place tomatillos and serrano chiles in a pot with water, enough to cover them
6
Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green)
7
Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt
8
Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch
9
Blend all ingredients until they are completely pureed
10
Pour salsa in a medium saucepan, and bring to a low boil
11
Pour oil in a frying pan, and allow to get very hot
12
Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil
13
Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again
14
Place on plates, 3 per person
15
Fill or top tortillas with shredded chicken, then extra green sauce
16
Top with crumbled cheese, chopped onion, and chopped cilantro