Enchiladas Verdes

I have always loved Mexican food but a few years ago I realized that I really love authentic Mexican food. Oh sweet people of Mexico, you really know your food.

When the hubs and I were newly married we would always go to this little "hole in the wall" mexican restaurant where the employees spoke spanish and the food was so authentic and delicious. We always ordered the same thing. Tacos or enchiladas verdes. It was the first time I'd really ever had green enchiladas...it's almost as if I didn't know enchiladas were anything but red. Oh what a sad life I had been living...

I fell in love with chicken enchiladas with green sauce. My life changed drastically and obviously for the better. (am I being a tad over dramatic?) It was then that I decided to go in search of an authentic recipe that i could try at home. The result was a success and it is probably my very favorite dish ever.

It uses simple ingredients which I find always make the best dishes..and the healthiest ones as well.

This is my gift to you.

The following recipe is adapted from This Recipe.

Authentic Enchiladas Verdes

Ingredients: 

2 Chicken breasts
2 cups chicken broth
1/4 onion
1 garlic clove
2 teaspoons salt
*****
 2 lbs fresh tomatillos, husks removed
7-8 serrano peppers (less if you don't like it so spicy...I like it spicy!)
1/2 white onion
2 cloves garlic
a pinch of salt
a handful of Cilantro
*****
12 corn tortillas
crumbled queso fresco (or substitue with monterrey jack)
Mexican Crema (or sour cream)

Directions: 


1. In a large saucepan, combine chicken, broth, onion, garlic, and salt. Boil until chicken is cooked through, about 20 minutes.
2. Set Chicken aside to cool. Reserve broth and discard onion and garlic.
3. In a saucepan combine tomatillos and peppers (cut off stems of peppers) and fill pan with water, just enough to cover the vegetables. Boil until the tomatillos change to an army green color. (They will be soft to the touch as well.)
4. In a blender, combine tomatillos, peppers, onion, garlic, salt, reserved broth, and cilantro and mix until pureed nicely. Pour sauce into a saucepan and heat through.
5. Shred Chicken.
6. Warm tortillas. Put chicken into tortillas, roll them up and pour sauce on top. Garnish with Cheese and Crema!

You don't have to roll the enchiladas. For a more authentic way to eat them...simple stack the tortillas on your plate top with chicken, sauce, cheese and crema! Either way, it tastes the same.

ENJOY!!! Seriously, this is my favorite!