How Do You Make Chicken Enchiladas With Salsa Verde?
These delicious enchiladas are a snap to make. This recipe should feed 4 to 6 people depending on appetites. Drain the tomatillos. Puree the tomatillos, jalapeño, garlic, onion and cilantro in a food processor or blender. Heat one tablespoon of the oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree. If the puree sizzles when it hits the oil, add the rest of the puree to the pan. Let the puree cook for 3 to 4 minutes or until it darkens slightly. Stir in the broth and simmer until it takes on the consistency of gravy (about 8 minutes). Taste for seasoning and add salt and pepper. Keep the salsa warm while you assemble the enchiladas. Preheat the oven to 350 degrees F. In a bowl, combine the shredded chicken, sour cream, garlic salt, minced green onion and oregano. Heat the remaining oil in a small sauté pan over medium-high heat. Using tongs, dip a tortilla in the oil for a second or two – just long enough to soften it. Take a large plate and pu
