- Cooking Time:
- Preparation Time:
- 3 chicken breasts
- 6 cups of water
- 5 cloves of garlic
- 1/2 white onion cut in half
- 3 sprigs parsley
- 2 carrots cut into large pieces
- 6 or so jalepeos slices (I use the kind in a jar that they sell for using on nachos)
- 1 large can (32 oz?) green tomatillos
- 1/2 cup coarsely chopped cillantro
- 2 cups shredded mozzerella or monterrey jack cheese
- 1 1/2 tsp chili powder, divided
- 2-3 Tbsp oil
- 12 corn tortillas
- Optional Ingredients
- 1 bunch of green onions (chopped)
- 1 8 oz container sourcream
- 1 8oz. jar salsa
- 1 head of boston lettuce, shredded
- Place chicken, water, 1/4 onions, parsley, carrot and a dash of salt in a medium pot or saucepan. Bring to a boil. Simmer until chicken is tender and cooked thouroughly (about 20 minutes).
- Remove chicken (save the stock) and allow to cool a few minutes. Remove skin and shred.
- 3Add 2 cloves of garlic, jalepeo slices and 1 tsp chili powder to another medium saucepan or boiling water.
- Open the can of tomatillos, drain and rince in a collander. Add to boiling water and cook 8 minutes.
- Turn on over to preheat to 350 degrees.
- Drain off water and add contents of pot to a blender with the other onion quarter. Puree until smooth.
- Add the cilantro and process another 15 seconds. Add 1 cup of the reserved chicken stock and blend for another 10 seconds.
- Heat 1 Tbsp oil in a medium skillet. Add contents of blender and sautee. Add 1 tsp salt and rest of chile powder to taste. Simmer 8-10 minues. If sauce is too thick, add more chicken stock until desired consistency is reached. Turn off burner or set aside.
- If using store-bought tortillas, heat rest of oil in a small skillet and fry until they begin to soften (about 10 seconds on each side). This step is not necessary if you are using freshly prepared homemade tortillas.
- One-at-a-time, immerse tortillas in warm sauce and transfer to baking dish (I use the Pampered Chef Square Baker). Place some chicken and cheese in the center of tortilla; roll up and place seamside-down in dish.
- After dipping and filling each tortilla, spoon warm sauce over enchiladas and sprinkle with rest of cheese. Bake for 10-12 minutes until cheese is melted. (Do not drown enchiladas in sauce. If you have left over sauce, pour into a freezer bag to reuse later...simply defrost in the microwave and heat in a skillet)
- To serve enchiladas, arrange shredded lettuce on a plate, add one or two enchiladas. Place a line of salsa across the side of enchiladas. Top with a large dollop of sour cream and chopped green onions.
- Makes 12 enchiladas or 4-6 servings.
NotesThese are best with homemade tortillas (see my recipie for homemade corn tortillas) but store-bought work well, too. If there are any left (unlikely) they make great leftovers.
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