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Chicken Enchiladas with Salsa Verde
NYTimes Enchilada recipe
Ingredients
  • subheading: FOR THE CHICKEN (OR USE 1 ¼ POUNDS LEFTOVER OR STORE-BOUGHT ROAST CHICKEN):
  • 2 pounds bone-in chicken thighs or breasts, or a mixture
  • 1 small white onion, cut in half
  • 4 cloves of garlic
  • 1 tablespoon kosher salt
  • subheading: FOR THE SALSA VERDE:
  • 1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
  • 1 small white onion, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
  • 4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
  • Salt to taste
  • subheading: FOR THE ENCHILADAS:
  • ½ cup neutral oil, like canola
  • 12 yellow corn tortillas
  • 1 cup crumbled queso fresco or cotija cheese
  • 1 cup Mexican crema, or use crème fraîche or sour cream
  • 1 medium-size white onion, peeled and chopped (optional)
Steps
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