Enchiladas Verdes
Directions
- 1Add 2 chicken quarters in pot of water.
- 2Add 2 tsp salt.
- 3Add 2 bay leaves.
- 4Add 2 tsp Mexican oregano.
- 5Cover and let cook on med heat for med/low heat.
- 6Move to bowl and save the broth.
- 7Shred, remove skin and bones.
- 8Remove stems & seeds of 2 anaheim peppers and 2 serranos.
- 9Add a drizzle of oil.
- 10Add peppers.
- 11Add 1/4 onion.
- 12Add 2 garlic cloves.
- 13Add 12 tomatillos.
- 14Move to blender cup.
- 15Add 2 tsp salt.
- 16Add small cilantro bunch.
- 17Add 1/2 cup chicken broth.
- 18Blend until smooth.
- 19Fry the tortillas.
- 20Setup rolling station.
- 21Roll tortillas.
- 22Grate cheese.
- 23Drizzle.
- 24Cover in cheese.
- 25Bake 450 for 15-20 min.
- 26Top with your favorites.
Ingredients
- 2 chicken quarters
- 2 tsp salt
- 2 bay leaves
- 2 tsp Mexican oregano
- 2 anaheim peppers
- 2 serranos peppers
- 1 drizzle oil
- 1 /4 onion
- 2 garlic cloves
- 12 tomatillos
- 1 small bunch cilantro
- 1 /2 cup chicken broth
- 12 tortillas
- 1 cup cheese
Equipment
potbowlstrainerknifecutting boardfrying panblenderbaking dish
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