Enchiladas Verdes
from Eating Out Loud
12 ounces whole chicken breast
6 cups water
4 cloves garlic, lightly smashed/crushed
1/2 small onion, cut in half
salt to taste
1 carrot, cut in large pieces
4 serrano chiles, seeded
2 lbs tomatillos, husked and cleaned
1/2 cup cilantro, chopped coarsely
12 low-carb or regular flour tortillas
1/2 cup monterey jack cheese
sour cream and salsa for serving
1. In a small pot, place the chicken, 6 cups water, 2 smashed garlic cloves, 1 half the onion cut into 2 pieces, 1/2 teaspoon salt, and the chopped carrot. Cover and simmer for about 20 minutes or until done. Reserve the stock. Place chicken onto a plate and using two forks, shred it into pieces and set aside.
2. Bring a medium sized pot of water to a boil, then add 2 garlic cloves and serrano chiles. Cook for 5 minutes and then add tomatillos. Cook for 7 minutes, then drain.
3. In a blender or food processor, puree the tomatillo mixture, adding the remaining piece of onion and cilantro. Add 1 cup of the reserved chicken stock.
4. Add tomatillo mixture to a small pan and cook uncovered over low heat for 10 minutes. Adjust seasonings. If it becomes too thick, add additional chicken stock. The resulting sauce should be pourable.
5. To prepare the enchiladas, take a tortilla and spread about 2-3 tablespoons of the tomatillo sauce in it. Place some chicken into the center of the tortilla and roll up. Place filled tortillas in a baking dish in a row (I used a 9×13). Pour remaining sauce over the top. Cover baking dish with tin foil and bake for 10 minutes at 375 degrees F. Remove from oven and sprinkle with cheese, then return to oven until cheese is melted and bubbly. Serve with a dollop of sour cream or fresh salsa. Serves 6.
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