Chicken Enchiladas (CC photo by slocreedler courtesy of Flickr)
- 2 Lbs Tomatillos (about 14 medium)
- 2 Serrano chile peppers
- 1 White onion, coarsely chopped
- 2 Cloves garlic
- 1 Cup cilantro
- Salt to taste
- Pepper to taste
- 1 Tablespoon lard or oil
- 1/3 Cup stock
- 1/4 – 1/3 Cup oil
- 12-16 Corn tortillas
- 2 Boneless breasts, cooked and shredded
- 1/2 – 1 Cup sour cream
- 1/2 – 1 Cup crumbled queso fresco or cotija (or farmer cheese)
- 1/2 Red onion, thinly sliced in rings, optional
- 2 Cups shredded heat lettuce, optional
Put theand serranos in a pot and just cover them with water. Bring to a boil, and then simmer for about 5 minutes.
Remove theand serranos from the pot, and set aside about 1/2 cup of the boiled water, letting everything cool a few minutes.
In a blender, add the, serranos, reserved ater, onion, garlic, cilantro, and salt and pepper to taste. Blend until smooth.
Heat the tablespoon of lard or oil in a saucepan set over medium heat. Add the sauce and simmer about 5 minutes. Add thestock. Season with salt, if necesary. Simmer until the sauce thickens a bit and yields about 2 cups. Set aside, but keep them warm.
Heat a few tablespoons of the oil in a small skillet set over medium-low heat and fry the tortillas separately, about 1 minute on the first side, then flip it and fry another 30 seconds. be sure not to fry them too long – they’re done before they turn golden or become crispy. Add more oil as needed while you fry the tortillas. stack them on a plate lined with paper towels.
Submerge one of the fried tortillas in the warm green sauce. Fill with a littleand sour cream and roll the tortilla, placing it seam-side down on a plate. Repeat process with the rest of the fried tortillas. Top off with crumbled cheese, a little more cream if you’de like, a couple red onion rings and a bit of shredded lettuce, if desired.
Serve hot with red rice and.
Posted by Lindsay