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Classic Chicken Enchiladas Verdes

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PREP TIME
45 min
COOKING TIME
35 min
TOTAL TIME
80 min
SERVINGS
4 servings
Dinner Mexican
Classic Chicken Enchiladas Verdes
Ingredients
  • 2 bone-in chicken breast halves
  • 2 cups chicken broth
  • 1/2 white onion, halved, divided
  • 2 teaspoons salt
  • 2 cloves garlic, divided
  • 1 pound fresh tomatillos, husks removed
  • 5 serrano peppers
  • 1 pinch salt
  • 1/4 cup vegetable oil
  • 12 corn tortillas
  • 1 cup crumbled queso fresco
  • 1/2 white onion, chopped
  • 1 bunch fresh cilantro, chopped
Instructions
1
Acquire all necessary components.
2
Combine chicken, broth, a quarter of an onion, salt, and one clove garlic in a medium-sized saucepan; heat until it reaches boiling point. Cook for approximately 20 minutes, or until the chicken is no longer pink in its center and the juices run clear. Use a thermometer to check that it has reached at least 165 degrees F (74 degrees C).
3
Transfer the cooked chicken to a large bowl to cool down. Set aside the broth, discard the onion and garlic used in cooking.
4
Once cooled enough to handle, shred the chicken using your hands.
5
Submerge tomatillos and serrano peppers in a medium-sized pot, then cover them with water.
6
Heat the mixture until it reaches boiling point and cooks for about 10-15 minutes, or until the tomatillos change color from bright green to dull army green.
7
Strain the mixture and place it in a blender. Add the remaining quarter of an onion, remaining clove garlic, and a pinch of salt. Pour in enough reserved broth to cover the vegetables in the blender by about 1 inch.
8
Blend until everything is completely puréed and smooth.
9
Transfer the blended mixture to a medium-sized saucepan, then heat it until it reaches low boiling point.
10
Heat oil in a small frying pan over medium-high heat, heating the oil until it becomes very hot. Fry tortillas one at a time in hot oil, then remove them to paper towels to drain excess oil.
11
Dip fried tortillas into the low-boiling salsa until they become soft again. Arrange them onto plates, three per person.
12
Fill or cover tortillas with shredded chicken, then top with the blended salsa mixture.
13
Sprinkle with queso fresco, onion, and cilantro.