50min
6 persons
Ingredients
* 2 lb chicken breasts
* 1 white onion
* 2 garlic heads
* 3 lb tomatillo
* 1/2 cup of canola oil
* 1 white onion
* 2 garlic heads
* 3 lb tomatillo
* 1/2 cup of canola oil
* 18 thin corn tortillas
* 1 cup of sour cream
* Cotija cheese
* Cilantro
* 1 Tbs sea salt
* 1 cup of sour cream
* Cotija cheese
* Cilantro
* 1 Tbs sea salt
Preparation
1. Boil chicken over high heat with garlic and salt
2. To make the sauce, boil the tomatillos, onion and cilantro over a medium-high heat and cook for 10-15 min
3. In a fry pain, warm the canola oil
4. Quickly fry a tortilla for less than 30 seconds
5. Add chicken to the fried tortilla and roll
6. Fry the desired number of enchiladas
7. Pour sour cream and sprinkle thin sliced onion, cilantro and cheese
2. To make the sauce, boil the tomatillos, onion and cilantro over a medium-high heat and cook for 10-15 min
3. In a fry pain, warm the canola oil
4. Quickly fry a tortilla for less than 30 seconds
5. Add chicken to the fried tortilla and roll
6. Fry the desired number of enchiladas
7. Pour sour cream and sprinkle thin sliced onion, cilantro and cheese