I'm always a fan of doing as much as I can myself to make it more authentic. I buy a whole chicken and boil it. I season it with garlic, salt and onion. After the chicken is boiled let it cool down and then clean it and place all the chicken in a bowl. SAVE THE BROTH!
Once you do that DOUBLE THE SAUCE!! I really only double the tomatillos and keep around 3-5 serrano peppers. I personally like to boil the tomatillos and peppers but you can also broil them in the oven for a great taste too (cut in half and place the skin side up until browned).
Let the tomatillos and peppers cool down a little and then you want to place into a blender, it usually takes two batches to do this for me. Now, place half of the tomatillos, serranos, cilantro, 1 cup of the chicken broth you just saved!, and half of a white onion. Blend to liquid and place in a sauce pan. Season with salt to taste.
Making it this way is uhmayzing! I do it all the time and it's how the Mexican side of my family taught me how to make it. If you can buy from a local tortilla shop, you're already much better off than you could be with the store brands. I like the white corn but it's up to you. When you cook the tortillas in oil, it is SOO much easier having someone else help you. I also like to add Queso Fresco cheese inside the enchiladas. We like to make a line where my mom does the tortillas and soaks the oil on the side and then places them in the sauce for me to fill. Cover enchiladas with sauce and 350 for 30 min!
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I'm always a fan of doing as much as I can myself to make it more authentic. I buy a whole...