16. Authentic Mexican Enchiladas Verde

 Authentic Mexican Enchiladas Verde

2 BLSL chicken breasts
1 large sweet onion (1/4 chopped for serving)
3 cloves garlic
5 tomatillos, husked
5 serrano chili peppers, stems and some seeds removed
10 corn tortillas
vegetable oil
sour cream, chopped onions, and guacamole (below) for serving

Fill a medium pot with water (or chicken broth) and add chicken, 1/4 whole onion, and 2 cloves garlic. Boil until chicken is done and shread-able. Reserve some broth for salsa (below), then discard onion and shred chicken with fork.

Place tomatillos and serranos in another pot, cover with water. Bring to boil and continue boiling until the tomatillos turn "army green." Drain and add tomatillos and peppers to food processor. Add extra clove of garlic and 1/2 onion. Pulse until veggies "settle," then add broth from the chicken (once it's cooked, of course) to cover vegetables by 1/2-1". Blend until smooth, then return to pot and bring to a low boil.

In a small frying pan, heat thin layer of oil until simmering. Lightly fry tortillas in oil, flipping with tongs. Place tortillas on paper towels to drain.

To prepare, submerge each tortilla in verde sauce until soft, then fill with chicken, cheese, onions (if desired). Roll tortillas, place 2-3 side-by-side, and top with sour cream, guacamole, and extra verde sauce.

Guacamole

1 avocado
1/3 red onion, finely diced
5 pickled jalapenos, finely diced
1 T light sour cream, or to taste
garlic powder, salt, pepper
fresh squeezed lemon juice

Mash together... and eat. :)