Chicken Enchiladas Verdes
- 4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
- 1 1/2 lbs tomatillos, papery husks removed, rinsed
- 4 serrano chile peppers, top cut off to expose interior and to remove stems
- 3 cloves garlic
- 1 cup white or yellow onion, chopped
- 1/4 of a whole white or yellow onion
- Salt
- 1 bunch cilantro, rinsed and chopped, stems included
- High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil
- 12 corn tortillas
- 3 Tbsp sour cream
- 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese
- This recipe is gluten-free
- Produce
- Cilantro (1 bunch)
- Garlic (3 cloves)
- Serrano chile peppers (4)
- Tomatillos (1 1/2 lbs)
- White or yellow onion (1 cup)
- White or yellow onion, whole (1/4)
- Meat
- Chicken thighs (4)
- Cooking & Baking
- High smoke point cooking oil such as canola oil (1)
- Salt (1)
- Bread & Baked Goods
- Corn tortillas (12)
- Dairy
- Mexican cotija or queso fresco cheese (1/2 cup)
- Sour cream (3 Tbsp)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published August 28, 2008 (4 years ago).
8 people saved this recipe.
