Enchiladas Verdes

adapted from A Hint of Honey, originally from allrecipes.com

Ingredients

2-3 chicken breasts
2 cups low sodium chicken broth
1/4 white onion, chopped, approx. ½ cup
1 clove garlic, approx. ¼ tsp
2 tsp. salt
1 lb. fresh tomatillos, husks removed, approx. 15
1 serrano pepper (or more, if you like it super spicy)
1/4 white onion, chopped, approx. ½ cup
1 clove garlic
1 pinch salt
12 corn tortillas
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

Directions

1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken.

2. Place tomatillos and serrano chiles in a pot with enough water to cover them. Boil until tomatillos turn a different shade of green (approximately 5-8 minutes, from bright green to a dull, army green). Strain tomatillos and chilis, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

3. Optional to fry tortillas: Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak up some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again.

4. Fill or top tortillas (if you are NOT frying them, just heat them in the microwave until soft) with shredded chicken, then extra green sauce. Top with crumbled cheese and chopped onion. Bake in 400 degree preheated oven for 20 minutes until cheese is melted and bubbly. Garnish with cilantro.

Serves 4.