Chicken Enchiladas with Tomatillo Sauce

Name: Chicken Enchiladas with Tomatillo Sauce
Yield: serves 4 to 6
Ingredients: 1 pound (about 3) boneless, skinless chicken breasts; 2 cloves garlic, slightly crushed; 2 onions, halved; 2 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon salt, plus more to taste; 2 cups Fresh Tomatillo Sauce (page 95); 1/3 cup plus 1 tablespoon olive oil; Black pepper; 12 fresh corn tortillas; Cilantro sprigs for garnish; 1/3 cup crumbled queso fresco or feta cheese; 1 cup Mexican crema, homemade (page 102) or store-bought; 1/2 head iceberg lettuce, shredded

December 9, 2011

I promise these enchiladas are unlike any you have ever had before. Although the tortillas are fried, the enchiladas are light and vibrantly flavorful because they are not smothered in cream and cheese. Instead the fresh cheese is crumbled on top and the tangy Mexican crema is served on the side.

Recipe notes

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