Name: Green Chicken Enchiladas (Enchiladas Verdes de Pollo)
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: ½ yellow onion, chopped; 1 pound (455 g) fresh tomatillos; 2 fresh Anaheim chiles, stemmed, cut in half, and deveined; 2 tablespoons salt; 4 bone-in chicken leg quarters (about 2½ pounds/1.2 kg); Sour cream; Crumbled Cotija cheese; 4 garlic cloves, peeled; 1 jalapeño chile, stemmed, cut in half, and deveined; Canola oil, for frying; 12 (6-inch/15-cm) corn tortillas, homemade or store-bought; Salt; 4 small garlic cloves, peeled; ½ yellow onion, peeled; ¼ teaspoon black peppercorns; Chopped fresh cilantro

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Claudia's Cocina

By Claudia Sandoval

Published 2016

About

This recipe is dedicated to my brother and twin sisters, whom I love dearly (interesting fact: Of the four, I’m the only one who isn’t gay). We don’t always agree on everything, but we come together on recipes like this one, which is a favorite of theirs. I love how food connects us no matter what the distance. So when my sister Marlia calls me from Texas to tell me she is making these enchiladas, my heart warms, because what she is really saying is that she misses me.

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