GREEN CHICKEN ENCHILADAS
Directions
- 1Add 4 pieces of chicken breast into the pressure cooker.
- 2Add half an onion, one green pepper, three garlic cloves, two bay leaves, one teaspoon of peppercorn, one teaspoon of coriander seeds, salt, chicken bouillon and four cups of water to the pressure cooker.
- 3Close the pressure cooker and pressure cook for 15 minutes.
- 4Release the steam from the pressure cooker.
- 5Remove the chicken and pepper from the pressure cooker.
- 6Add 2 pounds of tomatillos (around 18 of them) and 10 jalapeños to the broth.
- 7Allow the tomatillos and jalapeños to cook while the chicken cools down.
- 8Add a little bit of oil to a small pan over medium heat.
- 9Lightly fry each tortilla for 10 seconds or until it blisters.
- 10Shred the chicken.
- 11Season the shredded chicken with garlic salt and black pepper.
- 12Transfer the chiles, tomatillos, onion and 1 cup of broth to the blender cup.
- 13Add two garlic cloves and a handful of cilantro to the blender cup.
- 14Blend until smooth.
- 15Taste the sauce for salt and adjust if needed.
- 16Preheat the oven to 350 degrees.
- 17Add half of the sauce to a baking dish.
- 18Grab a tortilla, add chicken and queso Oaxaca, and roll it.
- 19Place the rolled tortilla in the baking dish.
- 20Repeat the process for the rest of the tortillas.
- 21Top the enchiladas with sour cream.
- 22Spread the sour cream.
- 23Cover the enchiladas with the rest of the sauce.
- 24Top the enchiladas with queso fresco.
- 25Pop the enchiladas in the oven and allow them to bake for 15 to 20 minutes.
- 26Serve the enchiladas.
Ingredients
- 4 split chicken breast with rib
- 0.5 onion
- 1 green pepper
- 3 garlic cloves
- 2 bay leaves
- 1 tsp peppercorn
- 1 tsp coriander seeds
- 2 tbsp salt
- 1 tbsp chicken bouillon
- 4 cups water
- 24 corn tortillas
- oil for frying
- 2 lbs tomatillos
- 10 jalapeños or serranos
- 2 garlic cloves
- 0.5 onion
- 1 cup broth
- 1 handful cilantro
- sour cream
- queso Oaxaca
- queso fresco
Equipment
pressure cookersmall panspatulablenderbaking dish
Tips
- if you don’t want to bake them, fry the sauce
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