Enchiladas in a Green Tomatillo Salsa

Ingredients:

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  • 1 Can Tomatillos, drained +
  • 18 Corn Tortillas +
  • 1/2 large onion
  • 1 garlic clove
  • A small spring of fresh coriander
  • 1 or 2 fresh chilies, to taste
  • 2 cups chicken, cooked and shredded
  • 1 cup shredded mild cheddar cheese, crumbled
  • 1 cup sour cream
  • 1/2 cup oil for frying
  • Salt to taste

The traditional recipe for the delicious green enchiladas with the unique tangy and tarty taste that comes from the Tomatillos.

Serves 6

DIRECTIONS:

  1. Place tomatillos (without the liquid) in a blender, add onion, garlic, chilies and coriander. Liquidize
  2. In a deep pot, heat a little bit of oil and then fry the salsa. Check seasoning.
  3. In a small skillet, heat the rest of the oil. Fry each corn totilla for a few seconds and then dip in the green salsa. Place in a plate, fill with 2 TBS of shredded chicken and fold. Repeat on each plate for 2 or 3 enchiladas.
  4. Pour more salsa on top.
  5. Garnish with the sour cream and cheese.
  6. Serve with refried beans on the side.
  7. Serve immediately.

Buen Provecho!