Enchiladas Verdes

Enchiladas Verdes


1 pound tomatillos

2 garlic cloves

2 tablespoons vegetable oil

1/2 onion, finely chopped

Salt, to taste Pepper, to taste


Vegetable oil for frying

12 corn tortillas, homemade or store bought

2 cups shredded cooked chicken or shredded queso (Chihuahua or Monterey Jack cheese)

3/4 cup sour cream

Chopped cilantro

To make the sauce, soak the tomatillos in a bowl of cold water to loosen the husks. Drain, and peel off the husks.

Place the tomatillos and garlic in a saucepan with water to cover the tomatillos halfway and bring to a boil. Boil until the tomatillos are soft, about 10 minutes. Drain. Transfer the tomatillos and garlic to a blender and blend to a purée.

Heat the 2 tablespoons of oil in a medium-size saucepan over medium heat. Add the puréed tomatillos and the onion, and season with salt and pepper. Bring to a simmer, and simmer for about 5 minutes.

Meanwhile, pour 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until hot. One at a time, dip the tortillas into the hot oil to soften them, just a few seconds. Transfer to paper towels to drain.

Fill the center of the tortillas with the chicken or cheese and fold over the sides. Place seam side down on individual plates and top with the warm sauce. Garnish with the sour cream and cilantro.

Note: You can also use the sauce as a dipping sauce for tortilla chips or as a salsa in other dishes: Add 1 serrano chile, finely chopped, and 1 to 2 tablespoons chopped cilantro, to taste.

Makes 6 servings.

Source: ‘Los Barrios Family Cookbook

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