Enchiladas Pollo Verde
Enchiladas Pollo Verde is an moderately easy dinner. Made with chicken breasts, onion, peppercorns, garlic and olive oil, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Place chicken in saucepan cover with water.
Add 1/4 of onion, salt to taste and peppercorns.
Simmer 45 minutes.
Cool chicken in broth.
Drain, reserving 1/4 cup broth.
Bone and shred chicken.
Wash husked tomatillos and place in medium sauce pan.
Add 1/2 inch water.
Bring to a boil, reduce heat, cover and simmer 10 mins. or until tender.
Drain and cool slightly.
Place cooked tomatillos, remaining onion and garlic in blender and purΓ©e.
Heat olive oil in medium saucepan.
Add tomatillo mixture, reserved broth and 1/2 tsp. salt.
Simmer covered 15 mins.
Soften tortillas in oil.
Place 1/6 chicken on each softened tortilla; add a spoonful of sauce. Fold tortilla over filling; top with cheese and more sauce.
π· Perfect Pairings
Complete your meal with these
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