Green Enchiladas with Chicken
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Tomatillos and serrano peppers make a green sauce for Catalina Aragon's enchiladas.
JOE LEWNARD | Staff Photographer
10 tomatillos, husks removed
6 serrano peppers
2 cloves garlic
˝ teaspoon salt
1 teaspoon chicken flavored bouillon
24 corn tortillas
˝ cup olive oil
2 cups cooked, shredded chicken breast
2 red tomatoes, sliced
2 radishes, sliced
1 onion, sliced
2 cups sour cream
Crumbled queso fresco
Shredded romaine lettuce
Put the tomatillos, peppers and garlic in a 4-quart pan and add just enough water to cover. Put over medium high heat and boil until soft. With a slotted spoon transfer the vegetables and 2 cups water into to blender and puree. Add salt and bouillon and stir to combine. Pour back into the pot.
Put olive oil in a small pan over medium heat. Add tortillas, one a time, frying on both sides but still soft enough to fold. Remove cooked tortillas to a plate and keep warm.
One at a time, dip tortillas into salsa for a couple of seconds. Place tortilla on plate, put chicken and desired toppings in the center and fold sides covering the middle. Drizzle more salsa to top of tortilla and serve.
Serves eight to 12.
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