Enchiladas Verdes

Ingredients:

12 Guerrero Corn Tortillas
1 whole chicken breast, about 12 oz (375 g), cooked and shredded
1 1/2 cups chicken stock
2 cloves garlic
1 small onion
Salt to taste
2-4 Serrano chiles
2 lbs (1kg) green tomatillos, husks removed
1/2 cup coarsely chopped cilantro
1 Tbsp oil
Oil for frying
1/2 cup thick cream (optional)
1/2 cup crumbled feta cheese (optional)

how to make it:

1. Add 2 cloves garlic and the chiles to a saucepan of boiling water. After 5 minutes, add the tomatoes verdes and cook another 7 minutes. Drain.

2. In a blender, puree the tomatoes verdes with the garlic, chiles, and onion quarter. Add the cilantro, and process briefly so that the cilantro is not ground too finely. Add 1 cup of the reserved chicken stock.

3. Heat the oil in a small skillet and sauté the pureed tomatoes verdes in it. Add 1 teaspoon salt. Lower the heat and cook uncovered for 10 minutes. If the sauce is too thick, add another ½ cup stock.

4. Heat ½ of the sauce in oil in a skillet and fry the tortillas until they just begin to soften, approximately 10 seconds on each side.

5. Immerse each tortilla in the warm sauce, and then transfer to a plate. Place some chicken in the center of each tortilla, roll up, and arrange on a platter. Spoon the warm sauce over the enchiladas, garnish with the sliced onion, and add cream and feta cheese if you wish.

Did You Know? It is believed that Swiss enchiladas (usually green enchiladas) arose in a restaurant in Mexico City, where a Swiss frequently went to eat enchiladas, but could not stand the spice, so to reduce its heat, added gratin cheese.