|¾ kg (1 2/3 lb)||tomatillos, husked and boiled|
|1||jalapeño pepper, stem removed, cooked with tomatillos|
|¼||onion, coarsely chopped|
|1||clove garlic, peeled|
|½||tablespoon lard or 1 tablespoon corn oil|
|chicken broth or water as needed|
|salt to taste|
|corn oil as needed|
|2 ||chicken breasts or 4 chicken thighs, cooked with skin and bone, coarsely shredded|
|¾||cup sour cream|
|100 g (1/4 lb)|
|½||cup finely chopped onion|
PROCEDUREGrind tomatillos with pepper, onion, garlic and cilantro. Strain.
TO SERVEWarm the tortillas.
In Mexico enchiladas are tortillas soaked in a chile-based sauce that features other ingredients. The tortilla is folded or rolled; can be stuffed—or not—with cheese and chopped onions, shredded meat or a vegetable stew filling; and can be topped with grated cheese, chopped or sliced onions, sour cream or even chopped lettuce. Other similar dishes are named