Green Enchiladas Verde Recipe

Tomatillos are in abundance this time of year  so I am making large batches of salsa verde tomatillo sauce to freeze and use year round. Below is my family’s favorite rendition of enchiladas verde. By the way enchilada means spiced up, however you can adjust your salsa verde's  spicy meter by adding jalapeños to taste.

SERVINGS
4-6
INGREDIENTS
2 pounds tomatillos
1 white onion, halved
3 garlic cloves, crushed
3 green jalapeños, seeded
3 tsp Himalayan salt (or sea salt)
*1/4 cup cilantro (optional)

12 corn tortillas
2 chicken breasts
4 tbs canola oil
4 cups shredded Oaxaca cheese, shredded (or mozarella)

MAKE IT
Chicken (Pollo) 
Bring 8 cups of water to a boil, add chicken, 1 1/2 tsp salt, 2 crushed garlic, 1/2 onion, and boil for 20 minutes.
Pull cooked chichen with two forks and set aside.
Note: Reserve your chicken broth and freeze to use at a later time.

Salsa Verde (Sauce)
Bring tomatillos and 6 cups of water to a boil for 10 minutes. Tomatillos should be somewhat green and a little yellow.
Note: It is okay to eat raw tomatillos, however overcooked tomatillos will turn bitter so opt for undercooked tomatillos when in doubt.

Puree tomatillos, 1/2 onion, garlic clove, jalapeños, cilantro, and 1 1/2 tsp Himalayan salt.
Set aside.

Enchiladas
Heat 2 tbs oil in  a skillet and fry each tortilla 10 seconds on each side (flip when puffy).
Dip each side of the fried tortillas into the green salsa, and set aside.
Pour 1/4 cup of sauce in bottom of a baking pan.
Stuff cheese and pulled chicken into the center of each tortilla.
Roll tortilla up to form the enchilada, repeat, and arrange enchiladas in a baking dish.
Sprinkle the top of the enchiladas with 1/4 cup of salsa verde and cheese.
Heat in oven for 350 degrees F for 20 minutes.

Buen provecho!
*Optional: Sprinkle corn and queso fresco over the enchiladas before serving.