Serves 1
Directions
- 1Boil the tomatillos, serrano peppers, jalapen c3 91o, and white onion in a pot until softened.
- 2Add the boiled tomatillos, serrano peppers, jalapen c3 91o, white onion, garlic clove, cilantro, salt, chicken bouillon powder, and water to a blender.
- 3Blend all the ingredients until smooth.
- 4Heat oil in a pan and pour in the blended green sauce. Cook until it simmers.
- 5Take a corn tortilla and dip it into the green sauce.
- 6Place shredded chicken onto the sauce-coated tortilla.
- 7Roll the tortilla into an enchilada.
- 8Repeat the process for all enchiladas and place them on a plate.
- 9Pour more green sauce over the enchiladas.
- 10Garnish with shredded lettuce.
- 11Drizzle with sour cream.
- 12Sprinkle with cotija cheese.
Ingredients
- 10 Tomatillos
- 3 Serrano peppers
- 1 Jalape c3 91o pepper
- 0.25 pieces White onion
- 1 Garlic clove
- 1 handful Cilantro
- 1 pinch Salt
- 1 tablespoon Chicken bouillon powder
- 1 cup Water
- 1 tablespoon Oil
- 1 bowl Shredded chicken
- 5 Corn tortillas
- 1 handful Lettuce
- 1 squeeze Sour cream
- 1 handful Cotija cheese
Equipment
PotBlenderPanTongsPlateSpoon
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