GREEN CHICKEN ENCHILADAS

Servings: 4

Ingredients:

1 whole chicken breast

1/4 white onion

2 garlic cloves

1 lb. tomatillos

1 cillantro bunch

2 serrano chiles [for mild taste]

1 tbsp. chicken bouillion

12  corn tortillas

Vegetable oil

Queso Fresco

Sour cream

Directions: 

1. In medium stock pot add chicken, onion, garlic and salt + pepper, cover with water and boil on medium until chicken is cooked about 15-20 minutes. Remove chicken from pot, let it cool and shred.

2. In small stock pot peeled tomatillos and serrano peppers, cover with water and boil on medium until softened, about 15 minutes.

3. Blend cooked tomatillos, serrano peppers, onion and garlic [from chicken] until liquefied.

4. Add 2 tbsp. vegetable oil to small stock pot,  let oil heat through then add tomatillo sauce. Bring sauce to a boil then down to medium-low heat cover pot and let sauce simmer for 25 minutes.

5. In a small skillet, heat 1inch corn oil to 360 degrees F. fry tortillas, about 1 minute each side and drain oil.

6. Take fried tortilla and dip it in tomatillo sauce, place on plate and fill one side with chicken then fold over, repeat.

7. Top with sauce, sour cream and queso fresco. ENJOY!

FRANK-n -SAUCE

Servings: 3

Ingredients: 

3 medium size tomatoes

1/4 onion

3 garlic cloves 

2 chiles chipotle 

6 chicken franks 

1 cup tomato sauce 

salt + pepper 

Directions: 

1. Roast tomatoes, onion and garlic on gridle covered with aluminum paper or in oven [if in over roast at 400 degress for 20-30 minutes or until tomatoe skins blacken]. 

2. Peel skin off tomatoes.

3. Blend tomatoes, onion, garlic and chipotle peppers until they make a smooth sauce.  Set aside.

4. Cut franks into bite size pieces, about 6 per frank.

4. Heat large pan with 3 tbsp of frying oil. Fry franks for about 1-2 minutes on each side.  Transfer onto a plate to drain on papers towel, set aside.

5. Add sauce to same pan, let is simmer for 5 minutes, add franks. Cover pot, let it simmer for 25 minutes on low.

6. Plate & Enjoy!