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Makes 16-20 Enchiladas


Salsa – 

1 lb. Tomatillo

5 -10 Jalapeño peppers

3 tablespoons of Onion

3 tablespoons Fresh Cilantro

½ cup water or chicken broth

1 garlic clove

Salt and Black Pepper to taste

½ tablespoon vegetable oil


Ingredients for the Enchiladas –

2 Large Chicken Breast cooked and shredded

16-20 Tortillas

Queso Fresco for Garnish

Mexican Crema for Garnish

Fresh Cilantro for Garnish

1 onion cut into thin slices for Garnish

2 tablespoons vegetable oil (optional)



Peel off the tomatillos. Remove the stems from the jalapeño peppers. Rinse both the Tomatillos and peppers with warm water. Place them in a sauce pan. Cover with enough water and cook them until the peppers and tomatillos are soft. (around 8-10 minutes on medium heat)

Once the peppers and the tomatillos are soft, place them in a blender, together with ½ cup chicken broth or water, 1 garlic clove,  3 tablespoons onion and 3 tablespoons of cilantro, season with salt and black pepper to taste and blend on high for about 2-3 minutes or until you get a very soft sauce. (if the sauce is too thick, feel free to add more water or chicken broth!)

In a sauce pan, heat up ½ tablespoon of vegetable oil, and cook the Green Sauce on medium low heat for about 5-8 minutes or until it comes to a boil. 

Heat up the tortillas. I like to heat up (fry) my tortillas in a little bit of vegetable oil, for a couple of seconds on each side,  but if you want, you can heat them up in a griddle or in the microwave.

Once the salsa is ready and the tortillas are heated through, you can make the Enchiladas.

Grab a warm tortilla, dip it in the green sauce for a couple seconds, just enough so the tortilla will be well covered with the salsa. Add some shredded chicken right in the middle of the torilla and then roll it like a taquito.  Place them in a baking dish and keep on repeating these steps until you are done.

Once you have all the enchiladas done, spoon some of the green salsa, right over the enchiladas, garnish with queso fresco, onion slices, and cilantro, Place them in a 350ºF preheated oven for about 8-10 minutes or until heated through or place them in the microwave for 1-2 minutes or until well heated through. Then serve.

This recipe was taken from: http://easycookingwithsandyb.blogspot.com/2013/08/green-enchiladas.html?m=1

I am a Writing Arts major at Rowan University. Poetry is my best friend. One day, I hope to be a successful writer for a popular magazine in NYC. My dream is to travel to Paris, London, and Rome to explore and write about my experiences there.