Enchiladas Verdes

 

ENCHILADAS VERDES (GREEN ENCHILADAS) KIT

 

 

Enchiladas Verdes

Green Enchiladas

Mexico City

 

Serves 4

1 Whole boneless skinless chicken breasts

750ml Water

1 Bay leaf

¼ Onion, chopped

1 Teaspoon salt

240ml Vegetable oil

 Carmelita Fresh Corn Tortillas (White corn)

300g Sour cream

100g Grated cheddar cheese

1 Can San Marcos Refried Pinto Beans

 

For the Green Sauce

3 Tablespoon corn or vegetable oil

½ Onion medium size finely chopped

1 Clove garlic, crushed

1 can San Marcos Tomatillos

1 can San Marcos Serranos Chile

½ Teaspoon salt

½ Teaspoon sugar

Salt and pepper

 

 

 ENCHILADAS VERDES (GREEN ENCHILADAS) KIT

 

 

Preheat the oven to 180oC.

 

Put the chicken breast in a small saucepan and cover with the water. Add the bay leaf, onion and salt. Bring to the boil and skim off any film that comes to the surface. Simmer gently for 20 minutes or until the chicken is cooked. Leave to cool and shred lightly with your fingers. Reserve.

 

While the chicken is cooking, make the Salsa for the Enchiladas. In a processor placed the tomatillos, 5 or 6 serranos (or more chiles if you prefer the salsa more spicy), most of the coriander, salt and sugar, blend well until a puree is formed. Reserve.

 

In a medium saucepan, heat 3 tablespoons oil and add ½ chopped onion. Saute for 5 minutes, until the onion is soft. Add the garlic and sauté for a little longer, making sure that the garlic does not burn. Add 190ml. of the tomatillo puree and cook for 10 minutes in a low heat, until the Salsa no longer tastes too acidic. Add some of the chicken stock to obtain a fairly liquid sauce. Season to taste with salt and pepper.

 

Or if you’re in a hurry use a prepared Green Sauce, simmer for 5 minutes.

 

Heat the 240ml. vegetable oil in a frying pan and put the tortillas in one at a time. Fry each tortilla for 15 seconds and place on a plate lined with kitchen paper towels. The tortillas should remain soft.

 

Dip each tortilla in the sauce and place on a medium-sized baking dish. Put a little of the shredded chicken on each tortilla and fold in half. Repeat the process with each tortilla. Top with the rest of the tomatillo sauce, the sour cream and the cheese. Bake in the oven for 10 minutes, until the cheese turns golden brown.

 

Garnish with the remaining coriander and serve immediately with refried beans at side.