Recipe of Homemade Enchiladas Verdes

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The ingredients needed to make Enchiladas Verdes:

1. Prepare 1 pound Tomatillos
2. Prepare 1 jalapeño
3. Make ready 1/4 onion
4. Get 1 garlic clove
5. Take 1/4 of a bunch of cilantro
6. Make ready 1 Knorr chicken bouillon cube
7. Prepare 12 corn tortillas
8. Get Water
9. Prepare Cheese (Mozzarella, Monterrey, your choice)
10. Make ready Shredded Chicken (to replace cheese as a filling)
11. Get Lettuce (optional)
12. Make ready Sour Cream (optional)

These are made with white corn tortillas, poached chicken. Warm up with this enchiladas verdes recipe. Follow this recipe for a quick and easy weeknight meal. Tip: Line a baking sheet with plastic.

Instructions to make Enchiladas Verdes:

1. Peel tomatillos and remove stems from jalapeño(s) and wash under warm water.
2. Place tomatillos & jalapeño pepper(s) in a pot with water (enough water to cover them).
3. Bring to boil, continue boiling until tomatillos change color (bright green to dull green).
4. Strain tomatillos and peppers and place in blender with ¼ onion, 1 garlic glove, and 1 Knorr cube and about 1/4 cup of water.
5. Cover veggies in blender about in inch with water (or if you have chicken broth that would be awesome!)
6. Blend all ingredients until pureed
7. Pour 2 tablespoons of oil in frying/sauce pan and allow to get hot.
8. Pour pureed ingredients in hot oil and allow to simmer. Lower heat just to maintain salsa warm.
9. In another frying pan, pour oil and allow to get HOT, slightly fry tortillas (one-by-one, this is just to soften them so they are more manageable)…put aside on paper towel
10. Place on plates and fill with shredded chicken or cheese or BOTH, and roll. Then, pour salsa verde over them!!
11. Optional, but really better if: Enchiladas were topped with cut up lettuce, shredded cheese, and SOUR chicken CREAM, and more salsa!!) ** I love these with a side of refried beans (if I do not have any homemade, I just buy the Bush’s RB! The fact

Follow this recipe for a quick and easy weeknight meal. Tip: Line a baking sheet with plastic. Prepare enchiladas, placing on top of the plastic, but do. White cheese and chicken make these enchiladas verdes memorable as you take the first bite and taste the tangy green chile sauce and chewy corn tortillas. Amalia's enchiladas verdes were the best in their class.

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