Directions
- 1Boil water in a pot. Add half a yellow onion, two bay leaves, leftover garlic, and one spoon of chicken bouillon.
- 2Add three chicken breasts and cook until done.
- 3Shred the cooked chicken.
- 4Boil twelve tomatillos and five serranos until the tomatillos change color.
- 5Remove the tomatillos and serranos from the boiling water. Do not let them burst to avoid bitterness.
- 6Add some oil to a pan and sauté diced yellow onion.
- 7Add the shredded chicken to the pan.
- 8Add one cup of the chicken broth, cumin, and tomato bouillon.
- 9Mix everything well.
- 10Add the tomatillos, serranos, cilantro, sour cream, cream cheese, black pepper, salt, and three garlic cloves to a blender.
- 11Add some of the broth where the chicken was boiled.
- 12Blend until smooth.
- 13Let the sauce come to a simmer.
- 14Add the tortillas to hot oil and fry until lightly browned.
- 15Add some of the sauce to the bottom of the baking dish.
- 16Dip each tortilla in the sauce and place it in the baking dish.
- 17Add shredded chicken and cheese to each tortilla.
- 18Roll the tortillas and place them in the baking dish seam-down.
- 19Pour the remaining sauce over the enchiladas and top with more cheese.
- 20Bake at 350° until the cheese is melted.
- 21Broil to get the top crispy. Serve the enchiladas with rice, beans, lettuce, sour cream, tomato slices, avocado slices, and queso fresco.
Ingredients
- 0.5 yellow onion
- 2 bay leaves
- 1 head garlic
- 1 spoon chicken bouillon
- 3 chicken breasts
- 12 tomatillos
- 5 serranos
- 0 oil
- 0 diced yellow onion
- 1 cup chicken broth
- 0 cumin
- 1 spoon tomato bouillon
- 1 handful cilantro
- 3 spoons sour cream
- 1 cream cheese
- 0 black pepper
- 0 salt
- 3 garlic cloves
- 0 tortillas
- 0 cheese
- 0 lettuce
- 0 tomato slices
- 0 avocado slices
- 0 queso fresco
Equipment
potblenderpanbaking dishforkspoontongs
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