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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 bone-in chicken breast halves
2 cups chicken stock
1/4 white onion
1 clove garlic
2 tsp salt
1 lb fresh tomatillos, husks removed & roughly chopped
3 serrano peppers
1/4 white onion, diced
1 clove garlic, minced
1 pinch salt
12 white corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Sour cream, garnish
In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 tsp 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.
In a separate saucepan, 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 color). Strain tomatillos and chiles, and return to saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil and set aside for later.
Pour vegetable oil in a large frying pan over medium/high heat. 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 tomatillo sauce, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra tomatillo sauce. Top with crumbled cheese, chopped onion, chopped cilantro, and sour cream. Serves
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ENCHILADAS VERDES
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 bone-in chicken breast halves
2 cups chicken stock
1/4 white onion
1 clove garlic
2 tsp salt
1 lb fresh tomatillos, husks removed & roughly chopped
3 serrano peppers
1/4 white onion, diced
1 clove garlic, minced
1 pinch salt
12 white corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
Sour cream, garnish
In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 tsp 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.
In a separate saucepan, 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 color). Strain tomatillos and chiles, and return to saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil and set aside for later.
Pour vegetable oil in a large frying pan over medium/high heat. 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 tomatillo sauce, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra tomatillo sauce. Top with crumbled cheese, chopped onion, chopped cilantro, and sour cream. Serves
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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