Prep Time: minutes
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It’s easy to make these traditional Mexican green chicken enchiladas. This Mexican favorite makes a festive dish for a Cinco de Mayo party or a delicious family dinner.
- 1 Large Chicken Breast
- 6 Cups Water
- 5 Garlic Cloves
- 1 Small Onion (Thinly Sliced)
- 3 Parsley Sprigs
- 2 Teaspoons Kosher Salt (Divided)
- 1 Carrot (Chopped)
- 2 Chiles Serranos
- 2 Pounds Tomatillos (Husks Removed)
- 1/2 Cup Coarsely Chopped Cilantro
- 1 Tablespoon Grapeseed Oil
- 12 Corn Tortillas
- Grapeseed Oil For Frying
- 1/2 Cup Crème Fraîche
- 1/2 Cup Crumbled Queso Fresco
- In large-size saucepan place chicken, water, 3 garlic cloves, 1/4 sliced onion, parsley, 1 teaspoon kosher salt, and carrot. Cover and simmer 20 minutes until chicken is tender. Remove and shred chicken. Reserve stock.
- Add 2 garlic cloves and chiles to large-size saucepan of boiling water. After 5 minutes, add tomatillos. Cook another 7 minutes. Drain.
- In blender, purée tomatillos with garlic, chiles, and another 1/4 sliced onions. Add cilantro and process briefly so that cilantro is not ground too fine. Add 1 cup reserved chicken stock.
- Heat oil, over a medium heat, in small-size skillet. Add puréed tomatillo mixture and sauté 1 minute. Add 1 teaspoon kosher salt. Lover heat to low and cook, uncovered, 10 minutes. If sauce is too thick then add 1/2 cup more chicken stock.
- Heat 1/2 inch oil in medium-size skillet and fry tortillas until they just begin to soften, 10 seconds on each side. Immerse each tortilla in the warm sauce, and then transfer to a plate. Place some chicken in center of each tortilla, roll up and arrange on platter. Spoon warm sauce over enchiladas, garnish with remaining sliced onions, crème fraîche, and queso fresco.
- Serve warm.
- Serves 6
- Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 75 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved