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Enchiladas Verdes

Serves 6

Submited by Celia Cardenas

About the Recipe

This is a traditional Mexican dish that Celia has added her own twist to. She knows that cilantro, chiles, and little cheese is healthy, so this is her delicious and nourishing enchilada recipe.

Ingredients

  • 1 large chicken breast or up to 2 pounds of chicken 
  • ¼ white onion 
  • 2 cloves garlic 
  • 1 poblano pepper 
  • 1 serrano pepper 
  • Cilantro bunch 
  • 1–2 tablespoons vegetarian bouillon seasoning 
  • 10 large tomatillos 
  • 1 stalk celery 
  • 1 teaspoon salt 
  • 2 bay leaves 
  • ¼ onion 
  • 1 clove garlic

Directions

  1. Bring a large pot of water to a boil. Add celery, salt, bay leaves, ¼ onion and 1 garlic clove. 
  2. Add chicken to the pot and boil until fully cooked. 
  3. Remove cooked chicken breast and shred chicken. 
  4. Blend all other listed ingredients (tomatillos, white onion, garlic, serrano pepper, poblano pepper, cilantro and vegetarian bouillon)  in a blender until pureed. 
  5. Add two tablespoons of olive oil into a pan and heat. Then heat tortillas in a pan, one at a time. 
  6. Dip each tortilla in salsa. Place chicken in the middle of the tortilla  and roll into enchilada shape. 
  7. Serve with sliced cabbage, fresh Mexican cheese and a little  chicken broth. 
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