1 Whole chicken (buy it with the parts on the bone, but cleaned and separated)
2 White onions (small, peeled but whole)
10 Stalks Cilantro
3 Green chilies
3 Chilacas chilies
3 Jalapenos
Garlic Salt
Chicken flavored bullion shake (caldo con de pollo)
Crema Mexicana (La Vaquita brand preferred)
Monterrey Jack cheese
Salt and pepper
Soft flour torillas
- Place whole chicken (remember, it needs to be broken down into parts) in large pot
- Cover with water and flavor water with salt, pepper, garlic salt, and chicken flavored bullion shake to taste
- Add white onions and cilantro stalks to the pot and bring to boil over medium to medium/low heat
- Boil all ingredients for 3.5 to 4 hours
- Remove chicken when finished but save the broth it was boiled in
- Remove chicken from bone while tearing into small pieces, set broth aside
- In medium to large pot, bring 4 cups of vegetable oil to a boil over medium/low heat
- Separately, but grouping the like peppers together, fry the green chilies, chilacas, and jalapenos until blackened on the outside
- Slice all peppers open and remove the seeds (you won't get them all, no worries)
- Put all peppers into food processor
- Add about 1/3 of the leftover broth into the food processor
- Blend all ingredients until smooth, strain out the remaining seeds if desired
- Your verdes sauce is finished! Set aside
- In a small skillet, bring about 1 cup of vegetable oil to boil over medium/low heat
- One at a time, fry 10 flour tortillas until lightly browned, this usually means 1-2 minutes on each side
Now it's time to put it all together!!!
- In each torilla, place as much chicken and monterrey jack cheese as you prefer
- Roll and place in on whatever serving platter you wish, it just cannot be completely flat, must have a lip of some sort
- Pour verdes sauce evenly over the enchiladas
- Use the crema mexicana sparingly and drizzle over the entire dish
- You can put extra crema mexicana on the table for those who might want more; or if you perfer a creamier sauce altogether, you can add a 1/2 cup to 1 cup of the crema mexicana to the verdes sauce while it's still in the food processor
Keep dish in the oven on low heat until absolutely ready to serve!
