Authentic Enchiladas Verdes
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recipe
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Ingredients:
-
2 bone-in chicken breast halves
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2 cups chicken broth
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1/4 white onion
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1 clove garlic
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2 teaspoons salt
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1 pound fresh tomatillos, husks removed
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5 serrano peppers
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1/4 white onion
Directions:
- 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.
- 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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