October 19, 2009

Enchiladas verdes

We absolutely love these. The sauce can get a little spicy depending on the amount of serrano peppers you use. I used two tonight and it was pretty tame. I've used up to five and it gets a little fiery then. Our kids are wimps so they usually don't eat the sauce. They have chicken on the tortillas with a bit of queso fresco and maybe some cilantro. It's all good. The sauce freezes really well so I usually double or triple it and throw it in a Ziploc bag for later. Enjoy! Oh, I think I got this recipe from allrecipes, but I'm not sure anymore.

2 or 3 bone-in chicken breasts
2 c. chicken broth (I often use bouillon cubes)
1/4 onion
1 clove garlic
2 tsp. salt
1 lb. tomatillos (remove the husks and wash well)
2 - 5 serrano peppers (or less if you don't want it really hot. We have used jalapenos, too)
1/4 white onion
1 clove garlic
12 tortillas (corn or flour -we like flour better)
Queso fresco
1/2 white onion, chopped
1 bunch cilantro, chopped

In a large pot, add first 5 ingredients. Boil for 20 minutes or until chicken is done. I often let it go for several hours. Reserve broth. Let chicken cool then shred; set aside for later. Place tomatillos and peppers in a pot with water, enough to cover them. Let boil until tomatillos turn a darkish green. Strain and place in a blender with 1/4 of the onion, garlic and salt. Pour in reserved broth until it just covers the vegetables by 1 inch. Blend. Pour in saucepan and bring to a low boil. If using corn tortillas, heat some vegetable oil in a pan and slightly fry, drain, then dip in low boiling green salsa. If using flour tortillas, just dip into the salsa. Place 1 to 3 tortillas on a plate. Top with shredded chicken then green salsa. Top with crumbled queso fresco, chopped onion and cilantro.

This can be adapted to be dairy-free by skipping the queso fresco.  You could just not use the cheese or you could substitute cashew or almond cheese.

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