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Enchiladas Verdes Recipe

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For those that are craving a little heat Enchiladas Verdes might be perfect for you. This dish is pretty much a classic and is just like you would find in a Mexican restaurant. For this recipe, we are making our own fresh green salsa that is basically a combination of fresh tomatillos and Serrano peppers. If you are not familiar with tomatillos, they are much like a green tomato in a husk. They can be found at any decent sized grocery store. For the chicken, the chicken is boiled in chicken broth, onions, and garlic. You can use either white meat or dark meat, it’s up to you. Just remember that dark meat chicken takes a little longer to cook. This recipe calls for corn tortillas but I prefer flour so I used those instead. If you are using flour tortillas skip the frying/dipping into the salsa step and just add salsa on top. Enjoy.
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(Makes 4 Servings)


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Enchiladas Verdes Recipe


  • Author: Bobby

Ingredients

Scale
  • 2 bone-in chicken breast halves
  • 2 cups chicken broth
  • ¼ of a large white onion
  • 1 garlic clove
  • 2 teaspoons salt
  • Salsa-
  • 1lb fresh tomatillos (husks removed)
  • 5 Serrano peppers
  • ¼ of a large white onion
  • 1 clove garlic
  • 1 pinch salt
  • Other-
  • 12 corn tortillas
  • 1 cup queso fresco cheese (crumbled)
  • ½ white onion (chopped)
  • 1 bunch fresh cilantro (chopped)

 


Instructions

  1. In a saucepan add chicken breasts, pour chicken broth into the pan, add ¼ white onion, 1 garlic clove, and 2 teaspoons of salt.
  2. Bring to a boil, boil for 20 minutes or until the chicken is fully cooked. Remove chickens breasts from the pan but reserve chicken broth. Set chicken aside to cool. Discard onion and garlic. When cool enough shred the chicken into pieces with a fork.
  3. To make salsa- Place tomatillos and Serrano peppers in a pot and add water so that they are fully covered. Bring to a boil and boil until tomatillos turn from bright green to dull green. Strain tomatillos and peppers and place into a blender with a ¼ piece of onion, 1 garlic clove, and a pinch of salt.
  4. Pour In reserved chicken broth so that the liquid covers the vegetables. Blend until completely pureed. Pour pureed mixture into a saucepan and bring to a low boil.
  5. Pour a little oil into a frying pan over high heat. Fry each tortilla for just a few seconds on each side. Drain on a paper towel. Dip slightly fried tortillas into the low boiling green salsa mixture until the tortillas become soft again.
  6. Top tortillas with chicken, extra green salsa, queso fresco cheese, chopped onion, and cilantro.

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