Folded Chicken Enchiladas with Salsa Verde
Source: Tinkskitchen.com - Adapted from Inspired from Muy Bueno Cookbook
Ingredients
Chicken:
2 pounds boneless chicken breasts
1 bay leaf
1 can, 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
1 tablespoon olive oil
Enchiladas:
½ cup canola oil, for frying
corn tortillas, preferably white
1 medium white onion, diced
shredded Muenster cheese
crumbled queso fresco
Directions
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.
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Notes:
Mar 17, 2017
These are simply fantastic. The original recipe uses pork, but who has pork sitting in their freezer ready at the 2 lb mark to make a recipe? Not me. Chicken will do, and it was really good.
All Photographs Copyright Tink's Kitchen and JSGrey
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