Folded Chicken Enchiladas With Salsa Verde

Friday, March 17, 2017

Folded Chicken Enchiladas with Salsa Verde

March 17, 2017


Prep time:

Cook time:

Total time:



2pounds boneless chicken breasts

1bay leaf

1can, 12 ounces beer

salt to taste

Salsa Verde:

3 pounds tomatillos, husked and rinsed

3 garlic cloves

4 jalapeño or serrano peppers

1 white onion, coarsely chopped

handful cilantro

salt to taste

1tablespoonolive oil


½ cup canola oil, for frying

corn tortillas, preferably white

1medium white onion, diced

shredded Muenster cheese

crumbled queso fresco


Chicken Instructions:

Place the chicken breasts and bay leaf in a slow cooker; pour the beer over the meat. Cover and cook on low until well cooked and the chicken, about 1 hour.

Discard the bay leaf. Remove the chicken from the post, shred, and set aside.

Make Sauce:

Boil tomatillos, garlic, and peppers in water to cover for about 10 minutes.

With a slotted spoon transfer the tomatillos, garlic, and peppers to a blender. Add the onion and cilantro. Purée until smooth. Add salt to taste.

Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.

Assemble Enchiladas:

In a large skillet, heat oil until hot. Fry tortillas until softened. Drain on paper towels. Place lightly fried tortillas, one at a time, in the skillet of warm sauce, turning to coat.

Place a coated tortilla on a serving plate. On one half place some shredded chicken, diced onion, and shredded cheese and fold in half. Drizzle warm salsa verde over enchiladas and top with queso fresco.

Inspired from Muy Bueno Cookbook


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