Green salsa enchiladas
Salsa verde
~ingredientes you will need~
• 10 jalapeño peppers (add more if you like)
• 4 serrano peppers (add more if you like)
• 7 tomatillos
• 2 pieces of garlic cloves
• less than 1/4th of a white onion
• salt
• chicken bouillon
• cilantro
* start by removing the outside leaves of the tomatillos & garlic cloves , then remove the stems from the peppers.
Add all the peppers, tomatillos, garlic and onion in a pot add water just enough to cover everything. Boil on medium to low heat. MAKE SURE YOUR TOMATILLOS DONT BUST OPEN IT CAN MAKE THE SALSA TASTE BITTER. once the tomatillos change color remove add to blender , when everything else is soft or opening remove add to blender half a cup of the same water everything was boiled in. Add salt to taste and a tablespoon of the chicken bouillon, a small bunch of cilantro and blend. taste and if it needs more salt add more.
How to boil the chicken breast
~ingredients you will need~
• chicken breast (2-4 pieces)
• 2 garlic cloves
• half of a white onion
• chicken bouillon
*Add the chicken to a pot add the garlic, onion and water enough to cover the chicken breast add the chicken bouillon cover and let cook on medium to low heat for 15-20 min or until the chicken is fully cooked and falling apart.
How to make the enchilada
~ingredients you will need~
• corn tortillas
• oil
• lettuce
• queso fresco
• shredded chicken
If the salsa is cold add the salsa into a pot with a little bit of oil and let it come to a boil then turn off. Put some oil into a small skillet pan cook on medium to low heat until oil is hot. Add corn tortillas just cook 2 min on each side remove add to plate with napkin to remove excess oil. When you done cooking all the tortillas you want add to the tortilla into the salsa make sure the tortillas get covered in salsa then add to plate add shredded chicken inside then roll and continue until they are all done. Add shredded lettuce on top with queso fresco and a little bit more of the salsa( sour cream too if you like sour cream) & enjoy 😊.
Green salsa enchiladas are a delightful dish that combines the vibrant flavors of tomatillos, jalapeños, and cilantro, providing both spice and freshness. You can customize the heat level by adjusting the amount of peppers used. The key is to prepare a flavorful salsa verde that serves as both a cooking sauce and topping. Begin by boiling your tomatillos and peppers to soften them, which enhances their flavor when blended. The addition of garlic and onion gives the salsa depth, while chicken bouillon adds rich umami. For the chicken, using boneless breast allows for easy shredding, making your enchiladas not just quick to prepare but also incredibly satisfying. Corn tortillas are essential—ensure they are lightly fried before filling to create a crispy texture that holds up against the salsa. After rolling the tortillas with the shredded chicken, top them with the remaining salsa, lettuce, and queso fresco for a perfect finish. Serve your enchiladas warm with additional salsa and a side of sour cream for an extra creaminess. These enchiladas are ideal for gatherings, offering both comfort and a taste of home-cooked Mexican goodness. Enjoy with a refreshing drink and share with friends for a truly festive meal!
