Green Enchilada Recipe

You can make these delicious enchiladas from Head Chef Nancy Vazquez at home with just a few ingredients!

Salsa

1 pound tomatillos, husks removed

1 jalapeño, seeds removed

2 cloves of garlic

5 stalks of cilantro

1 teaspoon salt

1 Tablespoon oil

Boil tomatillos and jalapeño in water for 5 minutes. Remove from water and blend. Add cilantro, garlic, salt, and oil. Bring to a boil in a saucepan while stirring.

Chicken Filling

1 chicken breast

1 teaspoon salt

1 clove garlic

1 slice of onion

Boil ingredients for 25 minutes or until chicken is completely cooked. Drain and tear into small pieces.

Assemble the Enchiladas

Corn tortillas

Oil

Optional: queso fresco, onion, cilantro

Heat tortillas one at a time in a pan with a little oil until warm. Mix chicken filling with a little salsa. To make vegetarian enchiladas, replace the chicken with cheese, beans, and/or corn. Place filling on one side of tortilla and roll. Put rolled enchiladas in a baking pan and cover with the remaining salsa. Bake at 350 degrees for 10 minutes. Garnish with queso fresco, onion, cilantro, or sour cream.

Enjoy!