Ingredients
2 bone-in chicken breast halves
2 cups chicken broth
½ white onion, halved, divided
2 teaspoons salt
2 cloves garlic, divided
1 pound fresh tomatillos, husks removed
5 serrano peppers, or to taste
1 pinch salt
¼ cup vegetable oil
12 corn tortillas
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped
Directions
1. Combine chicken, broth, one quarter onion, salt, and 1 clove garlic in a medium saucepan; bring to a boil. Cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a large bowl to cool. Reserve broth; discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano peppers in a medium pot and cover with water. Bring to a boil and cook until tomatillos turn from bright green to dull, army green. Strain tomatillos and peppers and place in a blender. Add remaining one quarter onion, remaining 1 clove garlic, and a pinch of salt. Pour in enough reserved broth to cover vegetables in the blender by about 1 inch. Blend until completely puréed. Pour salsa into a medium saucepan and bring to a low boil.
3.Heat oil in a small frying pan over medium-high heat until very hot. Lightly fry tortillas, one at time, in hot oil. Remove to paper towels to drain.
4. Dip tortillas in low-boiling salsa until they become soft again. Place onto plates, 3 per person. Fill or cover tortillas with shredded chicken, then top with salsa. Sprinkle with queso fresco, onion, and cilantro.
Collected from: https://www.allrecipes.com/recipe/authentic-enchiladas-verdes.