Mexico: Green Enchiladas

Cook Chicken

1. Already cooked chicken breast can be used

2. If raw: place chicken breast in a large saucepan with garlic, and salt, and cover with water.

3. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes.

4. Remove chicken and let cool. After cooling down, use your fingers or two forks to shred the chicken meat and put aside.

Make green enchilada sauce

1. Drain the juice from canned tomatillos and add them to the blender.

2. Combine tomatillos, onion, garlic, chicken stock and cilantro in a blender or food processor and purée until smooth. Season with salt to taste. Lizet really likes the taste of chicken stock, so she adds another 1 cube of chicken stock, however, this is optional. If you like spicy, please also add 1 green Jalapeno pepper (after boiled).

3. Heat oil in a pot over medium heat. Add green enchilada sauce with a lid, and bring it to a boil. While it's boiling, season with salt, to taste. After boiling, turn it down to low heat, and stir it once in a while.

4. Note: If using fresh red tomato, put it into a pot with water and boil it until soft.

5. Note: if you like spicy, grab 1 green Jalapeno pepper, put it into a pot with water and boil it until it soft.

Prepare the tortillas

1. In a medium sauté pan set over medium-high heat. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned.

2. Remove the tortilla and set in a container to keep it warm. Repeat with remaining tortillas, working quickly.

Assemble the enchiladas

1. Grab a tortilla, and dip it into green enchilada sauce. Lay the tortilla on a flat surface and spoon some shredded chicken in the center.

2. Roll the tortilla and repeat it with as many as tortillas you would like to have.

3. Ladle green enchilada sauce over top of rolled tortillas, add sour cream and milk mixed dressing, and sprinkle the cheese on the top

4. Served with avocado or iceberg lettuce and Pico De Gallo on the side.

Pickled jalapenos

5. In a small bowl, combine, onion slices, lime juice, and salt to taste. If you like spicy, add 1 green Jalapeno pepper or 1 serrano pepper, this is like Pico De Gallo, but without tomato.

6. Mix sour cream and a little bit of milk, and put aside. Later will use as a dressing.