This authentic chicken enchilada recipe is made with fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Ingredients
- bone-in chicken breast halves: 2 piece
- chicken broth: 2 cups
- white onion: 0.5 piece (halved, divided)
- salt: 2 tsp
- garlic: 2 clove (divided)
- tomatillos, husks removed: 1 pound (fresh)
- serrano peppers: 5 piece (to taste)
- pinch salt: 1 piece
- vegetable oil: 0.25 cup
- corn tortillas: 12 piece
- crumbled queso fresco: 1 cup
- white onion: 0.5 piece (chopped)
- bunch fresh cilantro: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic. When cool enough to handle, shred chicken with your hands.
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Place tomatillos and serrano peppers in a medium pot and cover with water. Bring to a boil and cook until tomatillos turn from bright green to dull, army green. Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch. Blend until completely puréed. Pour salsa into a medium saucepan and bring to a low boil.
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Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
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Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person. Fill or cover tortillas with shredded chicken, then top with salsa. Sprinkle with queso fresco, onion, and cilantro.
