Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 12 corn tortillas; 1 large chicken breast; 8 tomatillos (about 1 pound/450 grams); 6 green chiles of your choice; 2 tablespoons sour cream (30 ml); 1/2 onion; Cilantro, to taste; 1 medium garlic clove; Shredded Chihuahua cheese; as needed Salt,; 1/2 tablespoon chicken bouillon powder (7 grams); Butter

Alejandra Medina @AleM0831

Enchiladas Verdes

Alejandra Medina @AleM0831

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Ingredients

12corn tortillas
1large chicken breast
8tomatillos (about 1 pound/450 grams)
6green chiles of your choice
2 tablespoonssour cream (30 ml)
1/2onion
Cilantro, to taste
1medium garlic clove
Shredded Chihuahua cheese
as neededSalt,
1/2 tablespoonchicken bouillon powder (7 grams)
Butter

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Steps

1

Boil the chicken breast with a piece of onion, salt, and garlic until cooked through.
2

For the sauce: Cook the tomatillos and chiles in boiling water for 10 minutes, then remove from heat and set aside.
3

Preheat the oven to 480°F (250°C). Grease a large baking sheet with butter to prevent sticking.
4

Blend the chiles, tomatillos, 1 garlic clove, 1/2 onion, cilantro, 2 tablespoons sour cream, and 1/2 tablespoon chicken bouillon powder until smooth.
5

Fry the sauce in a skillet with 1 tablespoon of oil.
6

Shred the cooked chicken breast.
7

Place some shredded chicken in each tortilla and roll it up like a taco. Arrange them on the baking sheet.
8

Pour the sauce over the enchiladas and sprinkle with shredded cheese.
9

Bake for 15 minutes or until the cheese is completely melted.