Thursday, October 11, 2012

Green enchiladas

-24 corn tortillas
-2 chicken breast (cooked and shredded)
-15 small tomatillos or 10 big ones
-1/3 bunch cilantro
-1 garlic clove
-1/4 onion divided
-Salt to taste
-1 cup queso fresco, cotija or feta cheese crumbled
-1 red bell pepper chopped
-1/2 cup onion
-1/2 cup frozen corn
-Sour cream

Boil tomatillos in water(should cover tomatillos) for 5 minutes or until tomatillos change color. Blend tomatillos, cilantro, garlic, onion, and salt to taste.
To assemble enchilada: fry corn tortillas in just a little bit of oil so the tortillas can get soft (you can also just warm it up in the microwave but it doesn't taste as good).
Fold corn tortilla and add cooked chicken inside of it. After you are done assembling the enchiladas, pour the tomatillos sauce on top of enchiladas.
To garnish enchilada: sprinkle queso fresco or cotija or feta cheese on top, chop red bell peppers, chop onions, corn and/or sour cream.
Serve enchiladas with white rice. I put on my enchiladas cheese and red bell peppers. It is so delicious!

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