Wednesday, July 10, 2013

Authentic Green Enchiladas

Hello! Today I figured I would do a recipe post to mix things up. Many of you know that Stephen served a two year mission in D.F (Mexico City) Mexico. Because of this (and because of my love for Hispanic Culture), we have loved cooking Mexican food together ever since we started dating. A couple weeks ago, while at a restaurant here in DC, we had this amazing rendition of chicken tacos with a creamy green sauce that reminded Stephen of the salsa used on green enchiladas in Mexico. After a little research, I decided to be brave and attempt to recreate his favorite dish...and after my second attempt I was victorious!! Let me tell you, these are not just the best green enchiladas I have ever had, but they are the best enchiladas period. The recipe is quite simple, which is another reason to love it. Hope you guys enjoy!
What You Need:
Two Chicken Breasts
1 White Onion
2 Cups Chicken Broth
1 Lb. Tomatillos
4 Serrano Chiles
1 Package Corn Tortillas
Cacique Cheese
In a pan, pour in the chicken broth with the chicken breasts.  Add in a tsp. of crushed garlic and 1/4 of the onion.  Bring to a boil then let cook for 20 minutes. In the meantime, add the tomatillos (quick tip, only pick the smaller ones, the big ones can be too bitter) and the serrano chiles (if you want more mild you can de-seed, if you like spicy throw them in whole) and add enough water to cover the tops.  Let the water come to a boil and sit until the tomatillos turn a dark shade of green. Once the chicken is finished, remove the garlic and onion but make sure to save the leftover chicken broth! Let the chicken cool, then shred.  Take the cooked tomatillos and chiles, strain the water, and add them into a blender.  Pour in the saved chicken broth, add another quarter onion and tsp. garlic, then blend.  Once the mixture is a smooth consistency, add back into a pan on medium heat.  In another pan, add a little bit of vegetable oil (just enough to cover the surface) and lightly fry the corn tortillas.  They only need to be in the hot oil for 10-20 seconds. For the finishing touch, add cilantro (and guacamole if you're like me), and a little bit of cacique cheese sprinkled on top.

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