My mother-in-law is from Mexico City, Mexico, so naturally, she is an incredible cook. From homemade salsas to quesadillas to tamales, she can make it all, and it’s all positively mouthwatering. I’m going to share with you one of her most favorite recipes for Enchiladas Verdes – translated from Spanish to English just for you!
- 1-2 chicken breasts
- 1/2 large onion
- 1 pinch salt
- 2 or more serrano or jalapeño chilis (depending on how spicy you’d like it)
- 25 tomatillos
- 2 cloves garlic
- 1 branch of cilantro
- 20 to 25 corn tortillas
- 1/4 cup vegetable oil
- Shredded or crumbled fresh cheese (mozzarella or queso fresco work great!)
- Optional: sour cream, avocado, and extra cilantro for topping
Cook the chicken with onion and salt in boiling water for 25 minutes. After it is thoroughly cooked, strain out the chicken and shred it. Be sure to reserve the water and onion for later use.
In a separate pot, cook the tomatillos and chiles for 5 minutes in boiling water. (Note the cute little sister-in-law photobombing the tomatillos. 😉 )
Then in the blender, add some of the reserved water and onion and liquefy the tomatoes and the boiled chili peppers along with the garlic cloves. (Add water little by little when necessary.) Pour pureed salsa back into stockpot and bring to low boil.
Pour the oil into the bottom of the frying pan and heat it up so that you can fry the tortillas lightly on each side (do not leave the tortilla in the oil for a long time).
Dip each fried tortilla into the boiling salsa, then place on a plate and put the shredded chicken on top of the tortillas placed on the plate or roll them in. Pour additional sauce on top of the enchiladas, and finally, adorn with crumbled or shredded cheese, onion, cilantro and sour cream to taste.
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