Enchiladas Verdes Recipe

• 4 Chicken Breasts (skinless & boneless)
• 5 Jalapeño Peppers (stem removed)
• ½ lbs Tomatillos
• 2 tbsp Cilantro (finely chopped)
• 12 Corn Tortillas
• ½ Onion (finely chopped)
• 1 cup Sour Cream
• Corn Oil for frying
• Salt to taste

• Boil chicken breasts in water until tender. Reserve the chicken stock.
• Slice the chicken breasts into strips.
• Wash and peel tomatillos, and boil with the jalapeño peppers in the chicken stock until soft. Remove from liquid (stock).
• Blend together tomatillos, jalapeños and salt along with ¼ cup of the chicken stock in a food processor, until a consistent and thick sauce is obtained.
• Heat the oil in a frying pan and fry the tortillas until puffed up.
• Fill tortillas with the shredded chicken and dip into tomatillos sauce.
• Garnish with sour cream, cilantro and onions.
• Serve immediately.