Minsky's Kitchen: Green Enchiladas
Green
enchiladas are something I have been making for years for my family, friends and
even co-workers. It is a blend of my mother’s recipe and some additional changes
that I have added over the years. They are my second favorite meal and the first
meal I made for my husband shortly after we met. He likes to joke that it only
took one bite of my green enchiladas to make him fall in love with me.
Most
of the time I fill them with chicken, which is the recipe I have shared below,
but when we are in the mood for a meatless dish I like to roast a head of
cauliflower and fill the enchiladas with sweet roasted pieces of cauliflower
instead of chicken.
A
couple great things about this recipe is that it makes many enchiladas and is a
great meal to make for company. I always have enough leftovers for my husband
and I to eat for lunch the next day. The steamed rice is such a quick side dish
to prepare and goes great with the salsa verde. I hope you and your family like
it as much as we do.
Prep Work:
2
bone-in chicken breasts
Onion
cut in half
Garlic
clove
3
tablespoons of salt
1/3
cup of canola oil
6 corn tortillas
1 Avocado sliced
For
Salsa Verde:
16-20 Tomatillos
1 medium jalapeno
1 garlic clove, peeled and
smashed
5 tablespoons of
cilantro leaves
3 Teaspoons of salt 
Cheese
Filling and Topping:
One
package of Cacique Ranchero Cheese or
a
cheese of your liking for example Monterey Jack
6-8
green onions
Rice:
2 Cups of rice
4 Cups of Water
2 teaspoons of garlic salt
Rice:
2 Cups of rice
4 Cups of Water
2 teaspoons of garlic salt
In
a large stock pot, place chicken, onion and garlic and fill with water so that
it covers the chicken by 1 inch. Add 3 tablespoons of salt. Bring pot to boil
over medium heat. Lower to simmer and cook for 20 minutes until chicken is
cooked through. Take chicken breast off the bone and shred with your hands. Pour
1/4 cup of cooking liquid in a bowl and place chicken in the bowl so that
chicken will stay moist. Set aside.
Take cheese out so it can get soft.
Peel
and rinse the tomatillos and jalapeño. Place in a small pot with enough water to
cover the tomatillos and jalapeno. Add the garlic and 2 teaspoons of salt.
Simmer for 8-10 minutes until the tomatillos are soft and cooked through. Let it
cool for 8 minutes. Once it has cooled, remove 1/4 cup of the cooking liquid and
set aside. Remove the jalapeno from the pot and cut in half. Drain the pot and
place tomatillos, garlic, cilantro, half of the jalapeño, 1/4 cup of cooking
liquid and 1 teaspoon of salt in a blender. Blend to sauce consistency. Taste
for seasoning and spice. If you would like it spicier add more jalapeño and
blend some more. You may need more salt as well.
With a fork, mash the cheese and place in a bowl, or if you are using shredded cheese just place in the bowl. Dice the green onions, whites and some green parts too. Save 2 tablespoons of the onions and put the rest in the bowl with the cheese.
Place
rice in a rice cooker, add water and one tablespoon of garlic salt. Cook rice as
needed in cooker.
To
prepare enchiladas, place oil in a small sauté pan and warm up to a low simmer.
Place one tortilla in oil and fry for 30-40 seconds until lightly toasted. Place
tortilla in salsa verde and moisten both sides. Place tortilla on a plate and
fill halfway with chicken and cheese. Roll tortilla to look like a burrito.
Repeat until you have desired amount of enchiladas. Top with salsa, cheese and
green onions.
Serve
along with rice topped with avocados, salsa verde and green onions. 
