Enchiladas Verde

Ingredients

  • Sour cream, for garnish
  • 1 tablespoon salt
  • ½ cup water
  • 3 large garlic cloves
  • 1 or 2 jalapenos
  • 2 pounds green tomatillos
  • 1 pound grated asadero-style cheese (substitutes: mozzarella or Monterey Jack)
  • + 8 more ingredients
    • Salsa Verde, recipe follows
    • 1 dozen flour tortillas
    • ¾ cup corn or canola oil
    • 1 teaspoon black pepper
    • 2 garlic cloves, chopped
    • 2 teaspoons salt
    • 1 cup chicken stock (or water)
    • 2 whole young chicken breasts

1. In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Pre...

View full recipe at SpringPad

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