Chicken Enchiladas Verdes
Satisfy your cravings with enchiladas. Here in SC, there really aren’t any good mexican food resturants unless you drive for 45-60 minutes, so you learn to make your own.
- 1/2 lb boneless skinless chicken
- 1 bay leaf
- 1 can beer
- Salt to taste
- 3 pounds tomatillos, husked and rinsed
- 2 garlic cloves
- 4 jalepeno peppers
- 1 white onion, chopped
- 1 tbsp olive oil
- 1/2 cup oil for frying
- Corn tortillas
- Medium onion – chopped
- Shredded meuenster cheese
- Crumbled queso fresco
- Cotija Cheese
- Avocado for garnish
- PLACE the chicken breasts, bay leaf, salt and pepper in a medium size dutch oven. Pour the beer over the chicken and cook until well done and tender. IF using a slow cooker, cook on low for 6-8 hours.
- REMOVE the chicken and bay leaf from the pot, discard the bay leaf. Shred the chicken meat and adjust seasonings.
- MAKE THE SAUCE by boiling tomatillos, garlic, peppers in enough water to cover for about 10 minutes. Transfer these ingredients to a blender, or use a hand blender right inside the pot. Blend until relatively smooth. Add the onion and cilantro and bring to a boil, for approx 10 minutes until the sauce is thickened somewhat.
- ASSEMBLE THE ENCHILADAS by heating the oil in a saute pan until hot. Carefully place the tortilla into the oil and fry for about 20 seconds, until soft, but starting to brown. This gives the tortilla the pliability to be folded without falling apart. Drain on a paper towel, then dip the tortilla into the pan of warm sauce, making sure you coat both from and back.
- PLACE the coated tortilla onto your plate, add the chicken, some diced onion and shredded cheese, then fold in half. Spoon some of the warm salsa verde over the enchilada and top with some queso fresco, and crumbled cotija cheese.
Original Recipe adapted from:Pulled Pork Enchiladas from Muy Bueno