Ingredients for the Salsa
1 Jalapeño (put in the whole thing if you like it spicy or just the tip to make it more mild)
1 medium sized yellow onion
Handful of cilantro
3 garlic cloves
Salt and pepper to taste
Ingredients for the Enchilada
4 chicken breasts
2 bay leaves
2 garlic cloves
1/2 teaspoon of salt
12 Corn Tortillas
Toppings: Mexican Crema, Queso fresco or Queso Cotija
*Recipe makes about 12 enchiladas
Bring to boil a large pot of water (has to be large enough to fit all of the tomatillos, onion and jalapeño you purchased). Peel and clean all the tomatillos and once the water is boiling, toss them in along with the peeled onion and jalapeño. After 15-20 minutes the vegetables will be soft and you can take them out.
Put everything in the blender, along with the handful of cilantro and the 3 garlic cloves. If there is a lot of water left in the blender from when you transferred the tomatillos, jalapeño and onion take some out so the salsa doesn’t come out to watery.
Bring another large pot of water to boil. Add salt and the 4 chicken breasts, 2 bay leaves and 2 garlic cloves. Let this cook for about 20 minutes on medium heat. Once the chicken is cooked, take it out, let it cool slightly and start shredding the chicken. It is important to not let the chicken over cook as if it does it will be rough and dry.
When making enchiladas I like to cook the salsa and chicken in the morning and then when its time to eat I put everything together.
When you are ready to eat….
Put about 1 tablespoon of vegetable oil in a fry pan and lightly fry each tortilla and place it on a plate with some paper towel. At the same time, grab your salsa and warm it up in a pan.
Once you are done frying all of your tortillas, you can dip each one in the salsa.
Once the tortilla has been dipped in the salsa, place it on your plate, use a small handful of chicken, place it in the center of the tortilla and wrap it up. The ends of the tortilla should be placed face down. Pour some more salsa on top, your cheese of choice and your crema (always heat it up before using)..
I make the enchiladas this way because my sitter who is from Jalisco taught me to make them this way. You can always , place each enchilada in a baking dish, pour the salsa on top, sprinkle it with some grated Oaxaca cheese and bake it for 10-15 minutes so the cheese melts. Do what you like 🙂
Whatever salsa you don’t use you can always freeze for next time!