- 1 lb. rinsed, shucked tomatillos
- 4 garlic cloves
- 1 medium onion, cut into quarters
- 2 serrano or jalapeño peppers
- ½ bunch cilantro, chopped
- ½ cup water
- salt to taste
- 5 oz. oil
- 16 oz. seasoned, shredded chicken breast
- 10 corn tortillas
- 3 cups shredded Monterey Jack cheese
- minced onion (optional)
- dollop of sour cream or crème fraîche (optional)
Aldaco’s Stone Oak is a great restaurant. Recently, Owner Blanca Aldaco showed me how to make these delicious enchilada verdes. The secret is the tangy tomatillo sauce. Don’t forget to try her Zesty Margarita or her new award winning Azteca.
Salsa Verde Preparation
In large saucepan, add tomatillos, onion, bell pepper, and jalapeño peppers. Add water, pinch of salt,
cover and bring to a boil. Remove from heat once tomatillos are tender and set aside until cooled. Blend and add
fresh garlic cloves and cilantro. Be careful, heat expands as you are blending.
In skillet, heat oil. Once hot, carefully dip tortilla twice in and out of oil until softened. Once you have softened all 10
tortillas, place chicken in center of each tortilla, roll up and arrange in baking dish. Gently pour warm blended salsa
verde over enchiladas, sprinkle cheese evenly, and place in preheated 350º F oven until cheese is melted smoothly.
Add optional onion and cream toppings. Serve with guacamole salad or rice and beans.