Cost per serving $3.13 view details
- The Chicken
- 3 chicken half-breasts with bone and skin
- 1/4 white onion
- 1 garlic clove
- 1 quart chicken broth
- Salsa Verde
- 2 pounds tomatillos about 20
- 2 to 3 serrano chiles
- 4 cups water
- 2 teaspoons salt or to taste
- 1/2 cup roughly chopped white onion
- 1 garlic clove
- bunch cilantro leaves (no stems)
- 1 teaspoon chicken bouillon paste
- 1 teaspoon honey
- 1 tablespoon olive oil
- canola oil or light olive oil (we often use spray oil)
- corn tortillas
- 3/4 cup thick crema Mexicana (sour cream will work)
- 2 1/2 cups grated manchego and/or Monterey Jack cheese
- The filling: Rinse chicken and put in a 4-quart saucepan with onion quarter and garlic. Add broth to saucepan. If it does not completely cover chicken, add water. Bring to a simmer, reduce heat and simmer for 30 minutes. Remove from heat and let chicken cool in broth for 20 minutes. Remove chicken from broth and, when cool enough to handle, shred it. Discard bones and skin. Set aside. (The cooking broth may be used in any recipe calling for chicken broth.)
- The green sauce: Peel off husks, rinse and wipe tomatillos with paper towels to remove any sticky residue. Combine tomatillos and chiles in a saucepan; add the water and 1 teaspoon of the salt. Bring to a simmer and cook for 4 minutes; remove from heat.
- Use a slotted spoon to transfer half of the tomatillos and chiles to a blender. Add 1 cup of the cooking liquid. Carefully puree on low speed. Pour into a saucepan. Transfer remaining tomatillos and chiles to blender. Add 1 more cup of the cooking liquid, the onion, garlic and cilantro. Puree. Pour into saucepan. (An alternative is to drain, keeping a cup of liquid and then puree in the saucepan using a wand blender)
- Add the remaining 1 teaspoon salt, the bouillon paste, honey and olive oil. Simmer for 1 minute. Taste and adjust seasoning, if necessary. Yields about 1 quart.
- For the enchiladas: Heat a little oil in wide skillet and, working with 1 or 2 at a time, soften the tortillas in it, turning once. They need only about 20 seconds on each side. You want them to soften and become lightly sealed. Stack them as you finish the softening step. Add more oil to the skillet as needed.
- Spread 1 cup of the green sauce over the bottom of the baking dish. Moisten the shredded chicken with 3/4 cup of the green sauce. For each enchilada, spoon some of the chicken mixture down the center of a tortilla. Roll up and place seam-side down in the baking dish.
- When all the enchiladas are in the dish, spread 1 tablespoon of the crema over each. Pour 2 cups of the green sauce over the enchiladas and then sprinkle the grated cheese over all. Drizzle the remaining crema over the top.
- Bake in a preheated 375Â° oven for 12 to 15 minutes, until heated through and bubbly.
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|Amount Per Serving||%DV|
|Serving Size 1073g|
|Recipe makes 4 servings|
|Calories from Fat 477||58%|
|Total Fat 53.15g||66%|
|Saturated Fat 14.32g||57%|
|Trans Fat 0.0g|
|Total Carbs 22.66g||6%|
|Dietary Fiber 6.4g||21%|