Enchiladas Verdes My Way Recipe

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• 2 tsps salt .
• 2 bone-in chicken breast halves or 4 chicken thighs .
• 1/4 c vegetable oil .
• 1 bunch fresh cilantro, sliced .
• 1 lb fresh tomatillos, husks removed .
• 3-4 serrano peppers (depends how spicy you'd like) .
• 1/2 tsp salt .
• 12 corn tortillas .
• 1 garlic clove .
• 1/2 white onion .
• 2 c chicken broth .
• 1/4 white onion .
• 2 garlic cloves .
• 1 c crumbled queso fresco or cheddar cheese or even monterey jack cheese

• Step #1 1.
• Step #2 In a pan, 1 clove of garlic, mix chicken with chicken broth, onion, & 2 tsps salt.
• Step #3 ( I usually like to add 1/2 Tablespoons of chicken bouillon to add extra flavor to the chicken).
• Step #4 Boil for 20 mins.
• Step #5 Reserve broth, set chicken aside to cool, & discard onion & garlic.
• Step #6 Shred chicken when cool.
• Step #7 Set chicken aside.
• Step #8 2.
• Step #9 Place tomatillos & serrano chiles in a pot with water, enough just to cover them.
• Step #10 Bring to boil, & continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
• Step #11 Strain tomatillos & chiles, & place this in a mixer with the other half of onion, 2 cloves garlic, & 1/2 tsp of salt.
• Step #12 Pour in reserved chicken broth, so that liquid just covers the veggies in the mixer by about an inch.
• Step #13 (Sometimes I like for my sauce to be thick so I don't add the broth at all.
• Step #14 ) Blend all ingredients until they are completely pureed.
• Step #15 Pour salsa in a medium saucepan, & bring to a low boil.
• Step #16 3.
• Step #17 Pour oil in a frying pan, & allow to get very hot.
• Step #18 Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
• Step #19 (To save time & calories, you can take a brush & brush the tortillas with oil & stack them by two & bake them in the oven at 350 until the soften up.
• Step #20 ) Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.
• Step #21 Place on plates, 3 per person.
• Step #22 4.
• Step #23 Fill tortillas with shredded chicken, then extra green sauce & grated cheese.
• Step #24 Roll up tortillas & then spread the rest of the sauce over the enchiladas.
• Step #25 Don't let any go to waste.
• Step #26 Then top this with grated cheese, scallion & sliced cilantro.
• Step #27 Serve.
• Step #28 5.
• Step #29 Note: If you can't eat these right away, you can roll these enchiladas & place them side by side in a pyrex pan.
• Step #30 Sprinkle top cheese over them.
• Step #31 When cool, store them in the fridge until your family is ready to eat.
• Step #32 Then microwave the portion until hot & cheese melted.
• Enjoy the Enchiladas Verdes My Way recipe

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Main Dish / Shellfish

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• mexican
• easy
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• enchiladas
• cheese
• tortillas
• cheap
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• quick
• spicy
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