La Mexicana Gourmet – Enchiladas Verdes / Green Enchiladas
- 12 corn tortillas El Comal
- 1 whole chicken breast, about 12 oz
- 5 cups water
- 5 cloves garlic
- 1 small onion thinly sliced (garnish)
- 1 small onion
- 3 small spring parsley
- 1 carrot, cut into large pieces
- 2 to 4 chiles serranos
- 1 kg tomatillo, husks removed
- ½ cup coarsely chopped cilantro
- 1 tablespoon oil
- ½ cup thick cream ( crème fraiche)
- ½ cup crumbled queso fresco or grated monterrey jack.
Place the chicken, water, 3 cloves garlic, ¼ onion, parsley, salt to taste and carrot in a large saucepan, cover and simmer until the chicken is tender, about 20 minutes. Remove and shred the chicken, reserving the stock.
Add 2 cloves garlic and the chiles to a saucepan of boiling water .After 5 min, add the tomates verdes and cook another 7 min. Drain.
In a blender, puree the tomatoes verdes with the garlic, chiles and the rest of the onion. Add the cilantro and process briefly so that the cilantro is not ground too fine. Add 1 cup of the reserved chicken stock.
Heat the oil in a small skillet and sauté the pureed tomate verde in it. Add 1 teaspoon salt and correct the seasonings. Lower the heat and cook, uncovered, for 10 min. If the sauce is too thick, add another ½ cup of stock.
Heat a skillet and warm the tortillas in it until they just begin to soften, 10 seconds on each side. Immerse each tortilla in the warm sauce, and then transfer to a plate. Place some chicken in the center of each tortilla, roll up and arrange on a platter. Spoon the warm sauce over the enchiladas, garnish with the sliced onion and add cream and queso fresco serves 6.