Green Chicken Enchiladas Recipe - Authentic Mexican Enchiladas Verde Dish

Classic Enchiladas made ​​using either a red sauce or green sauce. The red enchilada sauce is generally a thin tomato and red chili sauce . Enchiladas with green, green color comes from a sauce of tomatillos and green chilies .
Although this recipe is easy in general is a bit complicated due to rapid pre - fried corn tortillas . The reason for this, but add nice flavor to the dish, is made ​​more flexible and less likely to break the small tortilla.
ingredients:
1 1/ 4 pounds whole bone chicken breasts
12 corn tortillas
9 cups of water
9-12 tomatillos , husked
3 small onions
6 cloves garlic, crushed
8 fresh green serrano peppers
1/4 cup fresh cilantro leaves
1 teaspoon salt
1/2 teaspoon dried thyme
2 bay leaves
1/4 cup sour cream
Vegetable oil 1/4 cup
decorations :
1/2 cup Mexican cheese or Monterey Jack
1/4 cup sour cream
instructions :
Bring 6 cups water to a boil in a large saucepan. Add tomatoes , quartered 1 small onion, 3 cloves garlic, serrano peppers and 4. Reduce heat to medium and simmer until the tomatillos are tender, about 30 minutes. Drain, but save some of the cooking water .
Transfer vegetables to a blender and add another small onion, quartered 2 cloves garlic, remaining serranos and cilantro in blender. Blend until smooth , or about 2 minutes. If necessary, add a little reserved liquid in blender to allow fairly smooth. Set aside.
Place the green tomatillo sauce in a frying pan with 1/2 teaspoon salt , covered, over low heat.
Place chicken breasts in a pot with 3 cups of water remaining three quarters of the remaining onion , 1/2 teaspoon of salt remaining thyme, bay leaves and cloves 3 remaining garlic . Chop the onion and quarter booked reserves . Bring a little less boil over high heat . Before the water begins to boil, add chicken and boil until firm , or about 12 minutes. Turn off and let the chicken cool in the broth. Remove and discard bay leaves .
Remove chicken from pan and then pull the meat from the bones . Discard skin and bones. Shred the chicken into small pieces and keep warm in a small saucepan over low heat . Add sour cream and chopped onion. turn off the heat, cover and keep warm.
In a large , well-seasoned , heat vegetable over medium- high heat oil. Cook tortillas , one at a time , until soft , about 3 seconds on each side . Remove with tongs and set aside on absorbent paper to drain . Cook the tortillas, add oil if necessary.
Preheat oven to 350 degrees F. Pour 1 cup tomatillo sauce in a bowl and put the tortillas in the sauce. Fill center of tortilla stuffed with a mixture of chicken , bread, and arrange in a baking dish . Continue filling and rolling tortillas. Pour remaining sauce over enchiladas .
Cover dish with foil and bake until hot , or about 10 minutes. Remove from oven and top with cheese , sour cream, and onion rings . This recipe makes 6 servings of green enchiladas .
Billy Bristol is the writer and editor of spicy food , a website devoted to hot spices , spicy foods , cooking lead, the hottest cuisines around the world, and "shot your recipes - socks -off heads and all chili chili - aspiring chef will love spicy food will draw up taste buds and scorch your plate ... Guaranteed ..
Enchiladas Mexican [ https://www.youtube.com/watch?v=OT4mT_qsPQY ]