This authentic chicken enchilada recipe is made with fresh green salsa just like you would find in a Mexican restaurant or better yet in a Mexican home
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather the ingredients.
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Combine chicken
broth
one quarter onion
salt
and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear
about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.
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When cool enough to handle
shred chicken with your hands.
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Place tomatillos and serrano peppers in a medium pot and cover with water.
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Bring to a boil and cook until tomatillos turn from bright green to dull
army green.
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Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion
remaining 1 clove garlic
and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.
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Blend until completely puréed.
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Pour salsa into a medium saucepan and bring to a low boil.
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Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas
one at time
in hot oil. Remove to paper towels to drain.
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Dip tortillas in low-boiling salsa until they become soft again. Place onto plates
3 per person.
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Fill or cover tortillas with shredded chicken
then top with salsa.
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Sprinkle with queso fresco
onion
and cilantro.
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Recipe Tip
Remove the seeds and veins from the serrano peppers if you want to tone down the heat.
