Enchiladas Verde (Green)

Mexican

This is a quick and easy Enchiladas Verde recipe that I learned from my neighbor.

4

4 skinless boneless chicken breasts, 5 jalapeno peppers, 1/2 lbs of tomatillos,12-16 cilantro sprigs, 1 dozen corn tortillas, 1/2 onion finely, diced, sour cream for topping enchiladas, corn oil for frying, salt to taste

First, simmer chicken breast in a pot of water until fully cooked. Save some of the chicken stock for the tomatillo sauce. Shred the cooked chicken breasts. Next, peel and rinse the tomatillos. Boil the tomatillos along with the jalapeno peppers in a pot of water for about 7 minutes; they will become slightly soft. Remove the stems from the Jalapenos. In a blender, place cooked tomatillos, jalapenos, coriander, salt and about 1/4 of a cup of the chicken stock, sour cream; blend well. If the sauce is too thick, add more of the chicken stock. The sauce should has a consistency of soup. Now, heat the oil and individually fry the tortillas until they puff up. When you fry tortillas in very hot oil they tend to fill with air resembling a balloon. Next, fill each tortilla with the shredded chicken. Now, bathe the enchiladas with the tomatillo sauce and top with sour cream and diced onion.

Veronica Martinez

with sour cream and onion

I invited myself over again to watch my neighbor cook enchiladas. These are really fresh and truly authentic.