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Green Chicken Enchiladas Recipe

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This recipe for Green Chicken Enchiladas, by , is from The Gomez Family Cookbook 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Theresa Gomez


3 large chicken breasts
Onion pieces
Garlic gloves
Salt and pepper (to taste)

For sauce:
1 lb tomatillos (green tomatoes with dry husk covering them - remove the husk)
4-6 Serrano chilies (break off stems and wash hands after handling)
One chicken bouillon cube
Crisco (vegetable shortening) or lard
Corn tortillas
Diced fresh onion
Shredded Monterrey Jack cheese

Boil chicken breasts in large saucepan with water, salt, pepper, and some onion pieces and garlic clove for flavor (takes about 45 min). When done, cool and remove chicken from the bones.
While chicken is cooling, place tomatillos and chilies in large saucepan with water and boil about 15-20 minutes until tomatillos are soft. Placed cooked tomatillos, chilies, and about one cup of the boiled water in blender and blend well. Put about 1 tbsp. Crisco in a frying pan and melt. When very hot, pour blended tomatillo mixture in pan and add bouillon cube.

In another frying pan, place 2 tbsp. Crisco and lightly fry each corn tortilla on each side until it is soft and "greasy" (just a few seconds). Stack tortillas on top of each other and one by one dip in tomatillo sauce. Coat both sides and place in casserole dish, place chicken on tortilla and repeat until all tortillas are done. You may need to reheat sauce as you do this. Pour remaining sauce over enchiladas and sprinkle with chopped onion and grated cheese. Place in oven or microwave to melt cheese. You can also layer enchiladas on top of each other if you double the recipe.




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