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Cinco de Mayo: Enchiladas Verdes

Source of Recipe


From "Bounty From the Box"



List of Ingredients



• 1 pound fresh tomatillos (about 7 medium)
  
• 2 jalapeño peppers
  
• 1 clove garlic
  
• 4 large red tomatoes
  
• Olive oil
  
• 1 red onion, thinly sliced
  
• Salt and freshly ground black pepper
  
• 10 flour tortillas
  
• 2 boneless, skinless chicken breasts, cooked and pulled into bite-size pieces
  
• 1 cup Mexican cotija cheese (or 1 cup Parmesan cheese, shredded)
  
• 1 head iceberg lettuce, shredded
  
• 1-1/2 cups sour cream
  






Instructions



1. In a medium saucepan over medium heat, boil the tomatillos with the jalapeño peppers in enough water to cover until they become soft; remove from the water and drain. Put the tomatillos and jalapeños into a food processor; add the garlic clove, and blend until smooth.
   
   
2. Blanch and peel the tomatoes; cut into cubes.
   
   
3. In a small frying pan, heat 1 to 2 tablespoons of olive oil over medium heat; add the onion. Add the tomato cubes and cook until the onions become translucent. Add the blended tomatillo mixture and simmer for 10 minutes. Add salt and pepper to taste.
   
   
4. Heat more olive oil in a sauté pan over high heat. Lightly fry the tortillas in the hot oil on both sides (or they may be served without frying). Drain on paper towels to absorb the excess oil.
   
   
5. Assemble the ingredients on each tortilla shell: chicken, cheese, tomatillo sauce, lettuce, and sour cream. Serve topped with salsa or guacamole.
   
   Serves 3 to 4