Recipe Archives->Mexican->Enchiladas Verdes 02

Enchiladas Verdes
Yields: 4 servings
                                                                                
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 or to taste
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

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.

Printable version: enchiladas-verdes02.txt.