Enchiladas green Recipe

Ingredients:

2 - green tomato
2 - serrano chiles
1 clove garlic
1 tablespoon butter
1 / 3 cup chicken broth
Salt to taste
1 / 4 cup oil
12 - corn tortillas
2.5 cup shredded chicken
1 / 2 cup chopped white onion
1 / 2 cup heavy cream
1 / 2 cup queso fresco or añejo

Boil about 5 minutes with enough water to barely cover, tomatoes and chiles.

Drain, saving 1 / 2 cup water and put peppers and tomatoes in a blender with the garlic and water.

Blend until smooth sauce.

Heat the butter in a saucepan, add the sauce and cook 5 minutes.

Putting the broth and salt to taste and continue cooking until it thickens a bit and have 2 cups of sauce.

This sauce is kept warm over very low heat while preparing enchiladas.

Heat 2 tablespoons oil in a pan, fry the tortillas one by one (1 minute and 30 seconds on one side of another, should not brown).

Put them on absorbent paper and add oil when the pan occasionally.