Chicken Enchiladas Verdes

Green Sauce

2

tablespoons olive oil

½

onion, halved

1

poblano chile, halved

2

pounds tomatillos (about 20 medium), husks removed, rinsed

2

serrano chiles, chopped

3

garlic cloves, smashed

1

cup homemade chicken stock or low-sodium chicken broth

½

cup cilantro leaves with tender stems, chopped

1

tablespoon fresh lime juice
Kosher salt
Enchiladas and Assembly

½

rotisserie chicken, skin removed, meat shredded

½

teaspoon ground coriander

¼

teaspoon ground chile de árbol or red pepper flakes
Kosher salt

1

cup vegetable oil

8

6-inch corn tortillas

10

ounces Cotija cheese, finely grated, plus more for serving

½

cup crème fraîche

1

tablespoon milk

½

red onion, thinly sliced


Source : food

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