Enchiladas Verdes
INGREDIENTS
chicken
-1 1/2 lb chicken breast
-1/4 onion white or yellow onion, chopped
-1 clove garlic, smashed
-1 tsp salt
sauce
-2 1/2 lbs tomatillos, rinsed and husks removed
-2 jalapenos, stems removed and seeded
-4 cloves garlic, smashed
-1/2 yellow onion, chopped
-1 bunch cilantro, rinsed and chopped, stems included
-1/3 cup mint, rinsed and packed tight
-1/2 cup cooking liquid
-1/2 Tbsp cumin
-2 tsp salt
-1 Tbsp peanut oil
toppings
-12 corn tortillas
-2 Tbsp peanut oil (plus more if needed)
-3/4 cup Sour Cream
-1/2 cup Cotija cheese or Queso Fresco
PROCEDURE
-Preheat oven to 375
-Put chicken in a pot and cover with water. Add garlic, onion and salt and bring water to a boil. Once boiling, reduce heat to low and simmer covered for 20 minutes. After 20 minutes, drain water and let chicken cool before shredding.
-Remove husks from tomatillos and stem and seed
jalapenos. Put them in a large pot, cover with water
and bring to a boil. Once boiling, reduce heat and
simmer uncovered until the tomatillos are soft,
about 15 minutes. Remove from heat and drain,
reserving 1/2 a cup of cooking liquid.
-Remove Tomatillos and Jalapenos to the blender (use a sloted spoon or tongs). In batches, add garlic, onion, cilantro, mint, cumin and cooking liquid (in a regular sized blender, you can probably do it in two). Blend until the salsa verde is pureed.
-Heat oil in a skillet on medium. Add salsa to skillet and cook for 10 minutes until thickened. Add salt if necessary. You should have about 4 cups of salsa.
-To soften tortillas: heat 2 Tbsp oil in a skillet on medium. Add 1 tortilla and cook for about 15 seconds on each side. Use tongs to flip. Transfer softened tortilla to a paper towel to drain oil. Repeat with each tortilla adding oil as needed.
-Layer enchiladas in a casserole dish in the following order: 4 tortillas, chicken, sour cream, salsa verde. 4 tortillas, chicken, sour cream, salsa verde. 4 tortillas, salsa verde, Cotija and/or Queso Fresco.
-Bake for 35 minutes or until cheese is lightly
browned. Makes 6 servings.
