Or chicken enchiladas with green sauce….
I love chicken enchiladas, with my mother in-laws green sauce, AWESOME!!!
What you’ll need:
1/4 white onion
6-8 garlic cloves
1 1/2 tsp Chicken Bullion
1-4 Serrano chilies
1-4 Anaheim chilies
(with the chilies buy based on the heat level you want, I used about 4-5 of each this time, and it was HOT)
**** I wouldn’t use jalapeno, their flavor is too distinct ****
Chicken, I use the rotisserie chickens already cooked at Costco, or the grocery store.
Monterrey Jack cheese
oil for frying
What you’ll do:
~Take husks off tomatillos and place in a large pan covered with water, add onion, garlic, bullion, and chilies (steams cut off, and scrape of seeds if you don’t want the sauce too hot), bring to a rolling boil. Let reduce for 20-40 minutes (sometimes I leave it longer, as you can add more water if you need it).
~Once nice and hot, pour into blender and VERY CAREFULLY blend, remember most blenders done like hot liquids, so use caution.
~Check for thickness of sauce, if it fairly thick, and a bit of water at a time, blending between each addition.
~Once you get to the desired consistency, place a 1/2 cup of sauce in pan, place on low heat.
~With a smaller (omelet sized) pan pour a small about of oil, and heat, you wont even need enough to completely submerge the tortilla.
*** Have an assembly line set up and ready to go ***
Pan with oil
Pan with sauce
~Fry tortilla, you don’t want it crispy (like a tostada), but you don’t want it soft (because it will rip), make it an “in betweener”.
~Transfer to pan with sauce, submerge.
My mother-in-law has placed hard-boiled egg on top occasionally, and I will admit, I was a bit weirded out by that, but I didn’t want to be rude so I ate it with the enchiladas, and now I LOVE it….weird I know, but so good!!!
Either way, I hope you enjoy….