Enchilada Verdes

about 1 hour Servings: 4.0
Average: 4.7

Enchilada Verdes

about 1 hour Servings: 4.0
Average: 4.7

Ingredients

1 1/2 teaspoon salt
1/4 cup vegetable oil
1 teaspoon black pepper
2 cups chicken broth
1/2 cup cilantro, chopped
1 teaspoon cumin
16 ounces tomatillos, husked and cleaned
4 cloves garlic, minced
1 cup cheese, shredded (queso fresco)
1 1/2 cups onion, chopped
2 large chicken breasts
1 large jalapeno pepper
12 small corn tortillas

Directions

  • 1 Salsa Verde:
  • 2 In a pot over high heat, add the tomatillos and jalapeno and cover with water.
  • 3 Bring to a boil and continue to cook for 10 minutes.
  • 4 Set aside 1 cup of the tomatillo water.
  • 5 Drain vegetables and add to blender, along with 1/2 cup chopped onion, 1/4 cup chopped cilantro, 2 cloves minced garlic, 1/2 tsp salt, and 1 cup tomatillo water.
  • 6 Blend ingredients until smooth.
  • 7 Enchilada:
  • 8 In a skillet over medium/high heat, add the chicken breasts, chicken broth, 1/2 cup chopped onion, 2 cloves minced garlic, 1 tsp cumin, 1 tsp salt, and 1 tsp black pepper.
  • 9 Bring ingredients to a boil and cook for 10 minutes.
  • 10 Flip chicken and cook for an additional 10 minutes.
  • 11 Remove the chicken and shred apart.
  • 12 In a skillet, heat vegetable oil in small amounts for each tortilla.
  • 13 Fry tortilla for 30 seconds in oil on each side. Remove and place on paper towel.
  • 14 In a skillet, boil 1/2 salsa verde. Cook tortilla 20 seconds on each side.
  • 15 Remove and begin to make your enchilada.
  • 16 Add shredded chicken and roll, place 3 tortillas per plate.
  • 17 Top with salsa verde, chopped onions, chopped cilantro, and cheese.
  • 18 Enjoy this authentic Mexican dish!

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