Chicken
Enchiladas Verdes de Pollo (Green Chicken Enchiladas)
Prep
cook
total
Ingredients
For the chicken:
- 3 large chicken thighs
- 1 tablespoon of oil
- Salt and pepper to taste
- Spanglish Asadero Pollo Asado seasoning (to taste)
- 4 cups of water
- 1⁄2 onion
- 2 garlic cloves
- 1 spoon of chicken consommé
For the salsa verde:
- 12 tomatillos
- 2 serrano chiles
- 1 jalapeño chile
- 1⁄4 onion
- 1 clove of garlic
- salt to taste
- 1⁄2 cup of chicken broth (from which the chicken was cooked)
- 1 handful of fresh coriander
To assemble enchiladas:
- Corn omelette
- Oil for frying
- Shredded Chicken (the one you cooked)
For serving:
- Salsa verde
- Chopped lettuce
- Crema
- Sliced red onions
- Queso fresco, crumbled
.avif)
featured seasoning
Pollo Asado
Directions
Cooking the chicken:
- In a large pan heat the oil.
- Season the chicken thighs with salt, pepper and seasoning "Roasted Chicken".
- Seal the chicken on both sides until it turns golden.
- Add 4 cups of water, 1⁄2 onion, 2 garlic cloves, salt and 1 tablespoon of chicken consomé.
- Cover and cook over medium heat until meat is tender.
- Remove the chicken, shred it and reserve.
Prepare the salsa verde:
- Cook the tomatoes, serrano chilies, jalapeno and onion until they change color.
- Take them to the blender with a garlic clove, salt to taste, 1⁄2 cup of chicken broth and a handful of cilantro.
- Bleach until you get a homogeneous sauce.
Putting together enchiladas:
- Heat a little oil in a frying pan and quickly pass each omelette through the hot oil.
- Then pass it on for the hot green sauce.
- Stuff with shredded chicken and roll.
For serving:
- Place the enchiladas on a plate.
- Bath with more green sauce.
- Served with lettuce, cream, onion and fresh crumbled cheese.
