Green Salsa / Sauce Organic from San Miguel 450g

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- Tomatillos / Green tomatoes
- Onions
- Jalapeno chili
- Coriander
- Cornstarch
- garlic
- Salt

Nutritional values per 100g
- Energy 110 kcal
- Fat 0 g
thereof saturated fatty acids 0 g
- Carbohydrates 6 g
thereof sugar 3 g
- Protein 0 g
- Salt 560 mg

No allergens subject to mandatory labeling

Enchiladas with green Salsa Organica
for about 4 servings

INGREDIENTS
1 San Miguel Salsa Verde Organica
6 tablespoons vegetable oil
12 corn or flour tortillas

FOR THE FILLING
Chicken filling: 3 cups fill 12 enchiladas
170 g Mexican chorizo, without the intestines/pellet
¼ cup chopped white onion
2 cloves garlic, minced
4 medium tomatoes, roasted and diced
3 chipotle chilies in adobo sauce
2 tablespoons canned adobo sauce
2 to 3 boneless chicken breasts, poached in water, seasoned with sea salt and ground black pepper, then cooled and shredded (about 2 cups)
1/3 cup chicken broth left over from cooking the chicken
Some sea salt and ground black pepper to taste
Salsa Verde: Makes 2 cups
15 peeled tomatillos
1/2 medium white onion
1 clove garlic
4 to 6 serrano peppers
¼ cup cilantro leaves, chopped

THE SALSA VERDE
1. prepare the salsa verde for the enchiladas. Roast the tomatillos, onions, garlic and chilies on a comal or griddle until they blister all around.

Blend the roasted vegetables in a food processor and process until smooth. Add the cilantro before serving.

3. Adjust the seasonings and add salt if needed. Set aside.

THE CHICKEN STUFFING
1. crumble chorizo into a heavy 12-inch skillet. Cook over low heat to render the fat, but do not brown.

2. drain fat and return 3 tablespoons to pan.

3. add onions and garlic and fry over low heat, stirring constantly, until onions are soft and translucent.

4. add tomatoes, chilies and adobo sauce.

5. increase heat to medium and cook, stirring frequently, until all moisture is absorbed and mixture is dry, about 15 minutes.

6. Stir in the shredded chicken and broth. Cook another 3 to 4 minutes, until the chicken is cooked through. Season to taste with salt and pepper.

By the way, the chicken filling can also be used as a filling for tacos and quesadillas, and as a topping for tostadas or sopes.

THE ENCHILADAS
1. prepare the sauce of choice and keep warm or reheat before assembling the enchiladas.

2. prepare the chicken fillets and keep warm or reheat.
In a small skillet, heat oil over medium-high heat until bubbling. (Make sure oil is hot enough or tortillas will absorb too much oil and become greasy). Using tongs, dip each tortilla into the hot oil for about 0 to 15 seconds, until soft. Drain on paper towels / blot if necessary.

3. Dip each tortilla briskly into the warm sauce. Lay each tortilla flat and place 3 to 4 tablespoons of the hot filling in the center of the tortilla and roll up. Arrange 2-3 enchiladas at a time on a plate and top with the warm sauce.

Serve immediately or the enchiladas will be mushy.

Store dry and cool