These aren’t your typical “Enchiladas.” Or at least they aren’t what I normally think of when I think Enchilada… Instead, they are more like tacos… Anyways, this one authentic recipe. I hope you’ll like it!
- 2 lbs boneless skinless chicken breast
- 1 clove of garlic
- 1 small white onion
Bring a pot of water to boil. Add the chicken, garlic and onion and poach in boiling water until chicken is cooked through. Drain the water (or reserve as a chicken stock) and shred and salt the chicken. Set aside.
- 1 lb tomatillos (green tomatoes), casings removed, rinsed
- 1 to 3 jalapenos
- 1/4 cup cilantro
- 2 cloves garlic
- 1/2 a small onion, chopped
In a medium saucepan, bring water to a boil. Add the tomatillos and the jalapenos. Cook until tomatoes are soft. Place all the ingredients in a blender with 1/2 cup of the cooking water. Pulse until blended. Heat 1 tbsp of oil in a large skillet. Pour in the salsa and heat 5 minutes.
When you are ready to serve, heat corn tortillas in oil in a small skillet, then with tongs, dunk them into the salsa. Fill with chicken and roll up. Repeat. Serve with shredded lettuce, Mexican cheese, sour cream, cilantro, and additional salsa verde.
I forget to get a picture of the finished product… sorry.