Authentic Enchiladas Verdes

Step 1

Gather the ingredients.

Step 2

Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 3

Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic.

Step 4

When cool enough to handle, shred chicken with your hands.

Step 5

Place tomatillos and serrano peppers in a medium pot and cover with water.

Step 6

Bring to a boil and cook until tomatillos turn from bright green to dull, army green.

Step 7

Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch.

Step 8

Blend until completely puréed.

Step 9

Pour salsa into a medium saucepan and bring to a low boil.

Step 10

Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.

Step 11

Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person.

Step 12

Fill or cover tortillas with shredded chicken, then top with salsa.

Step 13

Sprinkle with queso fresco, onion, and cilantro.