Get rollin’: chicken enchiladas with homemade verde sauce

Ingredients for verde sauce: 

1 lb tomatillos 

2 jalapenos 

1 bunch of cilantro

1 garlic clove

¼ of a white onion

Large pinch of salt 

Water as needed 

Ingredients for chicken filling:

2-3 large chicken breasts or whole chicken 

1 garlic clove

¼ of a white onion

Few sprigs of cilantro

Ingredients for rice:

1 cup of white rice

2 cup of water or chicken broth

¼ cup of oil for toasting rice

½ cup of tomato sauce

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon ground cumin

¼ teaspoon black pepper

Mexican food is an all-time favorite cuisine drawing a large audience of fans, providing multiple delicious meals accommodating personal spiciness levels and specific cravings. However, the reality of going out to your favorite restaurant or taqueria is not always possible and the need for home cooked Mexican food is called for. To keep the traditional flavors that reside in the foods we dream of, using a few simple ingredients, taking the time to prepare and constructing with love is all that’s needed for a mouthwatering masterpiece. 

Start by boiling the chicken with a clove of garlic, a ¼ of an onion and a few sprigs of cilantro filled with enough water to cover. Boil over a high heat for 30 minutes at a rapid boil if using chicken breasts. For a whole chicken, it’s recommended to to cook through for an hour and a half. As the chicken cooks, boil the tomatillos and jalapenos in a small saucepan for 10 to 15 minutes until the tomatillos turn a light greenish brown color and appear soft to the touch. 

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