As a follow-up to my previous review, I made the salsa from this recipe again this time using serranos and I have to say that they gave the sauce a much better flavor than the jalapenos. I added them one by one to the blender (one serrano was plenty to give it a “kick” but not overpower the flavor with heat…but others may like to add more. 5 serranos would have been insane for us!). I also found that it was best to add the chicken stock gradually instead of all at once, until you were happy with the consitancy because the amount of liquid in the recipe can make the sauce too watery otherwise. Very yummy and easy to make. I will be making this verde salsa often!
These were, in my husband’s words, “Boombastic Baby!” The only complaint we had is that there wasn’t enough verde sauce. DOUBLE THE SAUCE! It’s AWESOME! I followed the basic idea of the recipe, making these few changes. After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. Rolled them up, put them in a 9×13 pan, covered with remaining salsa verde and cheese and baked in a 425 degree oven till the cheese was melty. We only wished they were SWIMMING in this AWESOME sauce!
To start with, let me say that I am Mexican, living in mexico and probably my english will not be very good, so I will try my best to make this review. If you come to Mexico, this is what you will get if you order enchiladas in a restaurant. This is the REAL and authentic enchilada and we always make fun of the “mexican” food in the US. Let me give you some advice on how to ensure this doesnt go wrong. When using tomatillos buy the smallest ones, because the bigger are bitter.
The peppers you cand reduce or increase the amount depending on how hot you like it, it really depends on your taste. When you fry the tortilla, it doesnt mean deep-fry… you just coat it in really hot oil. The tortilla still has to be flexible enough to manage and after you fill the tortilla with the chicken, put the salsa on top. Instead of salt use chicken broth powder (sorry if thats not the name, but I hope you know what I mean). The enchiladas are served with sour cream, queso fresco and onion.
Now, I have never seen queso fresco (mexican cheese) in the US… but again, I dont live there. I guess now in the mexican stores they might sell it but whatever cheese you have is fine i guess. And I guess you can add the cilantro for extra flavor. Im glad that people know how to make REAL enchiladas in the US
Very yummy salsa. I made chicken and salsa in adcance, and sauteed onion and garlic with chicken when I reheated it. I also added sour cream to this mixture before assembling the enchiladas. I only had flour tort’s, so I skipped the frying process and just dipped them in the salsa. Heated through in oven. Thank you!
Awesome recipe – definitely very authentic with a fresh flavors that meld together nicely – a bit spicy, too! Relatively easy to make – this is a keeper, and even the picky husband and kids loved it!
2 bone-in chicken breast halves
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 salt12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped
In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove 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 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, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour 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 green salsa, until tortillas become soft again. Place on plates, 3 per person.
Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
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Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.