Chicken Enchiladas with Tomatillo Sauce
Katie
These traditional green-sauced enchiladas from Mexico City are a favorite of chef Ricardo Muñoz Zurita. The recipe comes from nearby Xochimilco where, long before the Spanish conquest, the Aztecs were raising vegetables, chilies and herbs on floating gardens encircling Tenochtitlán, their island capital.
ingredients
- For the chicken:
- 2 lb. chicken breasts
- 1/4 white onion
- 1 garlic head, halved crosswise
- 1 Tbs. sea salt
- For the sauce:
- 3 lb. tomatillos, husked and rinsed
- 9 serrano chilies
- 3 garlic cloves, chopped
- 1/4 cup safflower or canola oil
- 1 Tbs. sea salt, or to taste
- For the enchiladas:
- 1/3 cup safflower or canola oil
- 18 thin corn tortillas
- 1 cup crema or crème fraîche
- 1 white onion, thinly sliced
- 1 cup crumbled queso fresco
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