Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 1/2 onion; 8-10 tomatillos; 3 cloves garlic; 1 teaspoon chicken bouillon powder; 5-6 sprigs cilantro; 1 cup chicken broth (from cooking the chicken) (about 240 ml); 1 tablespoon sour cream; 1 pinch ground black pepper; as needed vegetable oil; 1 chicken breast; as needed corn tortillas; as needed cheese; salt to taste

Armida Casillas @cook_7362281

Enchiladas Verdes

Armida Casillas @cook_7362281

Saved

Ingredients

1/2onion
8-10tomatillos
3 clovesgarlic
1 teaspoonchicken bouillon powder
5-6 sprigscilantro
1 cupchicken broth (from cooking the chicken) (about 240 ml)
1 tablespoonsour cream
1 pinchground black pepper
as neededvegetable oil
1chicken breast
as neededcorn tortillas
as neededcheese
salt to taste

Saved

Steps

1

Cook the chicken breast with 1/4 onion, 2 cloves of garlic, and salt.
2

Boil the tomatillos with the serrano peppers for about 5 minutes. Make sure they are cooked through but still firm.
3

Blend the cooked tomatillos, peppers, chicken bouillon powder, 1/4 onion, 1 clove of garlic, cilantro sprigs, and sour cream with a little chicken broth.
4

In a hot pan, add a small amount of oil and pour in the blended sauce. Add salt and black pepper, bring to a boil, and add more broth if needed.
5

In another pan with oil, quickly fry the tortillas for a few seconds. Fill them with the shredded chicken, roll them up, pour the sauce on top, and add cheese.