Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 1 skinless chicken breast; 2 1/4 lbs tomatillos (about 1 kg); 2 jalapeño peppers; 1 cup cilantro, washed and dried (about 30 grams); 1 onion; 1 garlic clove; Salt; Corn tortillas; Sour cream; Shredded cheese; Finely chopped lettuce, washed and dried; Oil; Chicken bouillon powder

Jessi Jane @cook_1645868

México

Enchiladas Verdes

Jessi Jane @cook_1645868

Saved

Ingredients

1skinless chicken breast
2 1/4 lbstomatillos (about 1 kg)
2jalapeño peppers
1 cupcilantro, washed and dried (about 30 grams)
1onion
1garlic clove
Salt
Corn tortillas
Sour cream
Shredded cheese
Finely chopped lettuce, washed and dried
Oil
Chicken bouillon powder

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Steps

1

Boil the tomatillos and jalapeños until cooked and they change color as shown in the second image.
2

Blend the tomatillos, half the onion, one garlic clove, jalapeños (I only use two so it's not too spicy), cilantro, water, and two tablespoons of chicken bouillon powder.
3

Boil the chicken breast with onion and salt. Once cooked, shred the chicken. Slice the remaining half onion and sauté it in oil. When the onion is translucent, add the shredded chicken, season with salt, and set aside.
4

Heat oil in a pot and add the salsa. Let it boil; if it’s too thick, add water. Otherwise, just season and set aside. (Tip: If your salsa is too acidic, add a pinch of baking soda and remove any foam that forms.)
5

Warm the corn tortillas on a griddle, dip them in the green salsa, place some shredded chicken in the center, and roll them up. Repeat with each tortilla. Once you have the desired number of enchiladas on the plate, pour a little more salsa on top, then add lettuce, sour cream, and cheese. Ready to enjoy! They are delicious!