Authentic Enchiladas Verdes
Description
This authentic chicken enchilada recipe features warm tortillas and shredded meat topped with salsa verde made with tomatillos, serranos, and garlic.
Ingredients
•
2 bone-in chicken breast halves
•
2 cups chicken broth
•
1/2 white onion, halved, divided
•
2 teaspoons salt
•
2 cloves garlic, divided
•
1 pound fresh tomatillos, husks removed
•
5 serrano peppers
•
1 pinch salt
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1/4 cup vegetable oil
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12 corn tortillas
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1 cup crumbled queso fresco
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1/2 white onion, chopped
•
1 bunch fresh cilantro, chopped
Directions
1
Gather the ingredients.
2
Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3
Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.
4
When cool enough to handle, shred chicken with your hands.
5
Place tomatillos and serrano peppers in a medium pot and cover with water.
6
Bring to a boil and cook until tomatillos turn from bright green to dull, army green.
7
Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.
8
Blend until completely puréed.
9
Pour salsa into a medium saucepan and bring to a low boil.
10
Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
11
Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.
12
Fill or cover tortillas with shredded chicken, then top with salsa.
13
Sprinkle with queso fresco, onion, and cilantro.