Green Chicken Enchiladas
Ingredients For the Sauce:
10 medium – large green tomatillos
6 Chile Serrano’s (it will be spicy; you can switch it to 3 or use jalapenos instead)
1 Sweet onion
1 Bunch of Cilantro
1 block of cream cheese
2 tbsp Chicken Bouillon
2 tbsp of Mexican sour cream
3 cloves of garlic
2 tsp black pepper
Instructions for the sauce:
- Wash your chiles and tomatillos
- Boil the chiles and tomatillos until they change to a different green color
- Add the chiles and tomatillos to a blender with one cup of the water from the pot you boiled them in.
- To your blender, add half a sweet onion, 1 block of cream cheese, sour cream, chicken bouillon, a handful of cilantro, and black pepper
- Blend until well blended (about 2 minutes)
- Taste the sauce and add more chicken bouillon if needed.
Ingredients & Instructions for the Enchiladas:
- Corn tortillas (I make two trays of 14 in each tray for my family of 8)
- Chicken breast or thighs (I use a mix of both, and I use boneless)
- Cheese for the top 1 cup total on top of each tray (I use Oaxaca cheese and quesadilla cheese, about ½ a cup of each)
Instructions for making the enchiladas:
- Boil the chicken for 25 minutes (if using boneless)
- Remove chicken and shred it
- Heat the sauce in a pan
- Heat corn tortillas on each side and place them in a tortilla holder or a container with a lid (I like to put a paper towel inside the bottom of the container) and close it so they can steam.
- Add shredded chicken to a pan and add about 1 cup of your sauce to the chicken and mix.
- Grab a tortilla and add about a spoonful of the chicken mixture to the tortilla and roll it and place it in the tray.
- Repeat the process until you’ve rolled all of the enchiladas
- Cover the enchiladas with your sauce and top with the cheese all over. Add more cheese to your liking.
- Place the tray in the oven at 350 degrees for 12 minutes or until your cheese is melted.