This chicken enchilada recipe features warm tortillas and shredded meat topped with salsa verde made with tomatillos, serranos, onion, and garlic.
Preparation Time
45 mins
Cooking Time
35 mins
Total Time
1 hr 20 mins
Calories
559 Calories
Recipe Instructions
Step 1
Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic. When cool enough to handle, shred chicken with your hands.
Step 2
Place tomatillos and serrano peppers in a medium pot and cover with water. Bring to a boil and cook until tomatillos turn from bright green to dull, army green. Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch. Blend until completely puréed. Pour salsa into a medium saucepan and bring to a low boil.
Step 3
Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
Step 4
Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person. Fill or cover tortillas with shredded chicken, then top with salsa. Sprinkle with queso fresco, onion, and cilantro.
