Authentic Enchiladas Verdes


  • 2bone-in chicken breast halves
  • 2 cups chicken broth
  • ¼white onion
  • 1 clove garlic
  • 2 teaspoons salt
  • 1 pound fresh tomatillos, husks removed
  • 5serrano peppers
  • ¼white onion
  • 1 clove garlic
  • 1 pinch salt
  • 12corn tortillas
  • ¼ cup vegetable oil
  • 1 cup crumbled queso fresco
  • ½white onion, chopped
  • 1 bunch fresh cilantro, chopped
  • Directions

  • Step 1

    In a saucepan, combine chicken breastwith 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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Fill or top tortillas with shredded chicken, then extra green sauce.Top with crumbled cheese, chopped onion, and chopped cilantro.

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