Thursday, July 2, 2009

Enchiladas Verde

This was a really good spicy enchilada. Its different from the cream of chicken green chile kind I always make. I was pleasantly suprised.



2 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
1/4 white onion
1 C Sour Cream
1 clove garlic
1 pinch salt
12 corn or Flour tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco (mexi Blend)
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. Add one cup of Sour Cream. Mix Well.
Fill or top tortillas with shredded chicken and cheese. Roll up and place in a Baking Dish. Then pour green sauce on top of Enchiladas. Top with crumbled cheese, chopped onion, and chopped cilantro. Bake at 375 for 15.

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