Chicken Enchiladas with tomatillo sauce

Uploaded by kenzebivins to youtube on Feb 1, 2011

Ingredients
10 tomatillos
8 jalapenos
4 cloves garlic
1 onion
½ bunch of cilantro
3 Tbs salt (divided)
3 chicken breasts boiled or baked (I actually use half a small chicken in the video but its mostly white meat)
1/2 cup oil (divided)
20 tortillas

Toppings- Chopped onion, cilantro, Mexican crema

Directions;
Boil tomatillos, jalapenos, garlic, and onion in salted (1 Tbs salt) water until color changes to dark green. While veggies boil shread chicken. Add all veggies (include cilantro) to blender and blend until smooth (stop here if making salsa verde. Heat 1-2 Tbs oil in large pan and add salsa verde, fry for about 3 mins. Heat remaining oil in smaller pan (deep enough to cover a tortilla). Fry tortillas for about 10 seconds each side and then place directly into salsa verde coat both sides. Add chicken and roll. Top with chopped onion, cilantro, and Mexican crema. ENJOY!!!

My personal note: Super delicious!!! I add about 2 Tbsp sugar to cut the tang of the tomatillo, and 1/8 to 1/4 tsp baking soda to cut the acid. Serve with lots of fresh onion, queso fresco. Bone in chicken tasted better, and dry roasting the veggies does too.