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Combine the chicken breasts, garlic, 1 onion, bay leaves, oregano, and 1/2 teaspoon of salt in a saucepan.
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Add enough water to cover the chicken and bring to a boil.
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Decrease the heat to a simmer and cook for 35 minutes.
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4
To check for doneness, slit the chicken in half to make sure the interior is no longer pink; the juices should run clear.
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5
Allow the chicken to cool in the broth (this will keep it moist).
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6
When it is cool enough to handle, shred the chicken by hand by pulling apart the fibers of the chicken with your fingers.
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7
Slice the remaining onion.
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Heat 1 tablespoon of the oil in a saute pan over medium-high heat.
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When the oil is hot, add the onion and saute until it becomes limp and translucent.
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Toss the chicken with the onion and season with salt and pepper.
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Transfer to a bowl and set aside.
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12
To build the enchiladas, you will need to create a three-part assembly line made up of two saute pans and the bowl containing the shredded chicken and onion.
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You will also need to have an empty plate and the serving platter on hand.
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First, heat the remaining 1/3 cup oil in a saute pan over medium-high heat.
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Next, pour the tomatillo sauce into the other saute pan and place over medium heat.
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Now the assembly line: Working with one tortilla at a time, dip a tortilla in the oil and allow it to fry for 15 seconds on each side.
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Transfer the lightly fried tortilla to the saucepan holding the tomatillo sauce and coat well with the sauce.
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Transfer to the empty plate, place about 1/4 cup of the shredded chicken in the center, and roll.
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Place the enchilada on a serving platter seam side down.
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Repeat with the remaining tortillas.
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Once you have finished assembling the enchiladas, pour any remaining tomatillo sauce over the enchiladas and top with sprigs of cilantro and crumbled queso fresco.
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22
Serve with Mexican crema and shredded lettuce alongside.
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23
TECHNIQUES
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Frying the Tortillas
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25
This recipe calls for frying the tortillas.
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26
This not only adds to their flavor and texture, but it also allows you to roll them up without tearing them.
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27
In order to get crispy tortillas, the oil they are fried in must be very hot.
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28
Test the oil by dipping a piece of a tortilla in it.
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29
If it sizzles, it is ready.
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30
If it just bubbles, it is not ready.
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31
Keep heating the oil until it sizzles.
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32
If you do not want to fry the tortillas, you can steam them instead.
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33
Place about four tortillas at a time in between two moist paper towels and heat in a microwave for about 30 seconds.
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34
Dip the steamed tortillas in the warm tomatillo sauce and continue with the recipe as instructed.
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35
VARIATION
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36
Chicken Enchiladas with Fresh Tomato Sauce
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37
Simply substituting the fresh tomatillo sauce with the Fresh Tomato Sauce (page 98) will create the popular red enchiladas.
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38
ADVANCE PREPARATION
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The enchiladas can be assembled about an hour ahead of time and placed in an ovenproof dish.
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40
Pour any remaining tomatillo sauce over the enchiladas and cover the dish with aluminum foil.
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Place in a warm (200F) oven until you are ready to serve.
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Garnish as instructed.
