Tortillas Guerrero

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Enchiladas Verdes

Enchiladas Verdes
Servings 6
  • 12 Guerrero® Corn Tortillas
  • 1 whole chicken breast, about 12 oz (375 g), cooked and shredded
  • 1 1/2 cups chicken stock
  • 2 cloves garlic
  • 1 small onion
  • Salt to taste
  • 2-4 Serrano chiles
  • 2 lbs (1kg) green tomatillos, husks removed
  • 1/2 cup coarsely chopped cilantro
  • 1 Tbsp oil
  • Oil for frying
  • 1/2 cup thick cream (optional)
  • 1/2 cup crumbled feta cheese (optional)
Add 2 cloves garlic and the chiles to a saucepan of boiling water. After 5 minutes, add the tomatoes verdes and cook another 7 minutes. Drain.

In a blender, puree the tomatoes verdes with the garlic, chiles, and onion quarter. Add the cilantro, and process briefly so that the cilantro is not ground too finely. Add 1 cup of the reserved chicken stock.

Heat the oil in a small skillet and sauté the pureed tomatoes verdes in it. Add 1 teaspoon salt. Lower the heat and cook uncovered for 10 minutes. If the sauce is too thick, add another ½ cup stock.

Heat ½ of the sauce in oil in a skillet and fry the tortillas until they just begin to soften, approximately 10 seconds on each side.

Immerse each tortilla in the warm sauce, and then transfer to a plate. Place some chicken in the center of each tortilla, roll up, and arrange on a platter. Spoon the warm sauce over the enchiladas, garnish with the sliced onion, and add cream and feta cheese if you wish.
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