Enchiladas Verdes

Other Regions - Mexican


Quantity Measure Ingredients Description
5 Nos Capsicums - Green or Serrano Peppers
2 Nos Chicken Breasts  
2 Teacup Chicken Broth  
1/4 Teacup Cooking Oil Vegetable Oil
1 Bunch Coriander Leaves (Kothmeer) Cilantro
1 Flakes Garlic  
1/4 Nos Onion White variety
2 Teaspoon Salt  
500 Grammes Tomatillo (Mexican Husk tomato) husks removed
12 Nos Tortilla Corn variety
200 Grammes Cheese - Grated Cheddar  


In a saucepan, combine chicken breast with chicken broth, one quarter onion, 3 cloves of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.

Place (green tomatoes or)  Tomatillos  and capsicums or (Serrano peppers)  in a pot with water, enough to cover them. Bring to boil, and continue boiling until the tomatoes turn a different shade of green (from bright green to a dull, army green). Strain and place in a blender with another quarter piece of onion, 1 flake garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the vegetables in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour Hot and Sour Chilly Tomato Sauce (instead of salsa) in a medium saucepan, and bring to a low boil.

Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling Sauce (or green salsa), until tortillas become soft again. Place on plates,.

Fill or top tortillas with shredded chicken, then extra green sauce. Top with grated cheese, chopped onion, and chopped Coriander Leaves (cilantro.)


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