Enchiladas Verdes
My mother-in-law's are the best!!!
Cooking Instructions
- 1
Peel tomatillos and remove stems from jalapeño(s) and wash under warm water.
- 2
Place tomatillos & jalapeño pepper(s) in a pot with water (enough water to cover them).
- 3
Bring to boil, continue boiling until tomatillos change color (bright green to dull green).
- 4
Strain tomatillos and peppers and place in blender with ¼ onion, 1 garlic glove, and 1 Knorr cube and about 1/4 cup of water.
- 5
Cover veggies in blender about in inch with water (or if you have chicken broth that would be awesome!)
- 6
Blend all ingredients until pureed
- 7
Pour 2 tablespoons of oil in frying/sauce pan and allow to get hot.
- 8
Pour pureed ingredients in hot oil and allow to simmer. Lower heat just to maintain salsa warm.
- 9
In another frying pan, pour oil and allow to get HOT, slightly fry tortillas (one-by-one, this is just to soften them so they are more manageable)…put aside on paper towel
- 10
Place on plates and fill with shredded chicken or cheese or BOTH, and roll. Then, pour salsa verde over them!!
- 11
Optional, but really better if: Enchiladas were topped with cut up lettuce, shredded cheese, and SOUR chicken CREAM, and more salsa!!) ** I love these with a side of refried beans (if I do not have any homemade, I just buy the Bush’s RB! The fact
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