Enchiladas Verdes

Tiffany is gathering recipes from family and friends as part of her Home Economics class. She wanted to share some of the Mexican ones.

Enchiladas Verdes
Prep Time: 1 hour 30 minutes
Servings: 6
From: Irma Cervantes

Ingredients:
Salsa Verde
· 8-10 tomatillos
· 1 white onion
· 3-5 serrano chiles
· 2-3 cloves of garlic
· water
· 3 cubes chicken bouillon
· 2 Tablespoons of oil

Enchiladas
· 30 corn tortillas
· 2 whole skinless chicken breasts
· water
· oil

Condiments
· Panela cheese, shredded
· sour cream
· 1 white onion

Directions:
Salsa Verde:
1. Place tomatillos, chiles, garlic and onion in pot and cover with water.
2. Bring to a boil and cook until tender.
3. Place in blender with bouillon and 1 cup of water from pot.
4. Whip until smooth.
5. Heat oil in frying pan.
6. Add sauce to pan and cook until heated through.
7. Keep warm until ready to serve.

(Sauce may be refrigerated at this point for use at later time)

Enchiladas:
1. Place chicken breasts in pot and cover with water.
2. Bring pot to a boil and cook chicken until done.
3. Remove breasts from water and set aside to cool.
4. Shred chicken breasts.
5. Add just enough oil to a frying pan to cover the bottom*.
6. Heat oil over medium heat.
7. Place 2 tablespoons of chicken on each tortilla and roll tightly.
8. Place rolled tortillas seam down in pan.
9. Brown slightly turning occasionally.
10. Remove from pan onto paper towel.

To Serve:
1. Thinly slice onion and set aside.
2. Place 4 enchiladas on a plate and cover with salsa.
3. Place a few slices of onion on top.
4. Add a large dollop of sour cream on top.
5. Sprinkle 1-2 tablespoons of cheese on top.
6. Serve.

*Add more oil to pan as needed.

Note: Enchiladas Verdes may be served alone or with rice, beans, or guacamole.