Enchiladas Pollo Verde

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Ingredients:
9
Serves:
3
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ingredients

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directions

  • Place chicken in saucepan cover with water.
  • Add 1/4 of onion, salt to taste and peppercorns.
  • Simmer 45 minutes.
  • Cool chicken in broth.
  • Drain, reserving 1/4 cup broth.
  • Bone and shred chicken.
  • Wash husked tomatillos and place in medium sauce pan.
  • Add 1/2 inch water.
  • Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender.
  • Drain and cool slightly.
  • Place cooked tomatillos, remaining onion and garlic in blender and puree.
  • Heat olive oil in medium saucepan.
  • Add tomatillo mixture, reserved broth and 1/2 tsp. salt.
  • Simmer covered 15 mins.
  • Soften tortillas in oil.
  • Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce.

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Reviews

  1. This was excellent. Along with the tomatillos, when I boiled them I also boiled three jalapeño peppers. When I took them out of the water I cut them open and removed the seeds because I prefer my enchiladas mild to medium spicy. I also took the chicken after boiling it and cooked it a little in a pan with some yellow onion, some pepper and a little bit of chili powder before putting it into the enchiladas. I roll the enchiladas up and put them into a baking dish (mine fits 12) and then cover it with the rest of the green sauce and cheese, then I bake it in a 350 oven for 25-30 minutes until it is bubbly and delicious.
     
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