Monday, July 23, 2012

28 by 28: Enchiladas Verdes



I used to avoid green things at Mexican restaurants like the plague.  Guacamole?  Nuh uh.  Green dip?  No way.  Green enchiladas?  Not a chance.

Lucky for me, I've seen the light.  I can put back some serious green dip and order a plate of enchiladas verdes at pretty much every Mexican restaurant I visit.  It's a kind of test- like ordering lasagna at a new Italian place.  If the enchiladas verdes are good, the place is okay in my book.
 
I recently made some enchiladas of my own, and they passed with flying colors.  :)  I used some leftover cooked chicken in mine, though I've included the directions for poaching some raw breasts if you don't have any around.  (Also, I used queso quesadilla rather than queso fresco, so I popped mine in the oven for a few minutes to melt the cheese.  This step is unnecessary if you use a crumbling cheese.)

Adapted from Allrecipes


INGREDIENTS
2 boneless, skinless chicken breasts
2 cups chicken broth
1/4 white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
1/4 white onion
1 clove garlic
1 pinch salt
1 cup chicken broth
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

DIRECTIONS
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil. Reduce heat, cover, and simmer until cooked through, about 12-15 minutes. Set chicken aside to cool; discard onion and garlic. When cool enough to handle, shred chicken with your hands.

2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, a pinch of salt, and chicken broth. Blend until completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

3. 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 green salsa, until tortillas become soft again. Place on plates, 3 per person.

4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.


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