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About the Recipe

• It is a bit laborious making the enchiladas since there are many steps to follow. But don’t worry everything is explained in detail.
• In this recipe we are going to fry tortillas therefore don’t use olive oil because it burns quickly – it is better to use a vegetable oil.
• Make homemade corn tortillas and use them to make these enchiladas.
• It is very important to use fresh coriander to garnish the enchiladas. In this way they will have more color and more flavor.
• The enchiladas will be ready in 30 minutes.
• The recipe for 10 green enchiladas.

Ingredients

Cookware

Directions

1. Clean 2 chicken breasts and put them in a saucepan.
2. Also add in the saucepan:

• 1/2 Onion (2.6 oz).
• 1 Garlic clove (.1 oz).
• The enough Water to cover the chicken breasts.
• 1/2 tablespoon of Salt.

3. Bring the saucepan water to a boil over high heat.
4. When it boils cover the saucepan and leave the chicken cooking in the boiling water for about 20 minutes, until it is well cooked.

1. Put in another saucepan:

• 10 Tomatillos.
• 2 Serrano Peppers.
• The enough Water to cover all the ingredients.

2. Bring the saucepan water to a boil over high heat.
3. Leave the saucepan ingredients cooking in the boiling water for about 5 minutes, until the tomatillos turn to a lighter color.

4. Transfer from the saucepan to a blender, with a kitchen spoon, the tomatillos and the serrano peppers that were cooked.
5. Also add in the blender:

• 1/4 of an Onion (1.3 oz).
• 1 Garlic clove (.1 oz).
• Pepper to taste.

6. Blend very well the ingredients, then set aside.

1. Heat in the saucepan over medium heat 1 tablespoon of olive oil.
2. Pour in the saucepan:

• The Green Salsa that was blended.
• 1/2 tablespoon of Salt.

3. Mix the saucepan ingredients and bring the salsa to a boil over high heat.
4. When the salsa boils reduce to medium heat and cook it for about 4 minutes, until it thickens a little; stir occasionally. Then set aside.

1. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
2. Heat the frying pan oil over high heat.
3. Take 1 maize tortilla with some tongs, dip it in the frying pan oil and fry it for about 7 seconds per each side, until it is lightly fried.

4. Transfer from the frying pan to some paper towels, with the tongs, the tortilla that was fried so it dries and the fat excess is absorbed; then reserve.
5. Repeat the same procedure with 9 more tortillas, it won’t be necessary to add more vegetable oil in the frying pan.

1. Verify that the chicken that was left cooking is well cooked, its color must be white outside and inside; if not cook it for a longer time.
2. Take from the saucepan the chicken breasts with the kitchen spoon, wait until they cool a little and shred them; then set aside.

3. Finely chop 1/4 of an onion (1.3 oz) and 2 coriander sprigs; then reserve.
4. Cut 1 avocado into strips, then reserve.

1. Heat over medium heat the green salsa that was cooked for about 2 minutes, until it is very hot.
2. Take with the tongs one of the fried tortillas (that was put on the paper towels) and dip it in the green salsa that was heated.
3. Put on a large plate the fried tortilla with salsa and put over the tortilla some of the chicken that was shredded.
4. Roll the tortilla as taco or fold it as quesadilla; then set aside.
5. Repeat the same procedure with the other 9 fried tortillas. Upon completion if there is green salsa remaining pour it over the enchiladas.
6. Add over the green enchiladas with chicken the following ingredients:

• 1/2 cup of Mexican Cream.
• The Onion that was minced.
• The Avocado strips that were cut.
• 1/4 cup of crumbled Fresh Cheese.
• Sprinkle the Coriander that was minced.