My sister-in-law gave me the Eat Mexico cookbook for Christmas. It's been a fun book to read through. I've tried several recipes, but this recipe has been my favorite so far.
I skipped all the instructions on cooking/preparing the chicken and just went easy with de-boning a Costco rotisserie and used my own already made stock. But the tomatillo sauce is fantastic! It's easy enough to make again instead of buying the pre-made green enchiladas sauce. This recipe turns out more like tacos, but I think it would work great to make actual enchiladas (stuffing and rolling a tortilla and baking with some cheese sprinkled on top). Or you could go for a breakfast option with the sauce on huevos rancheros.
Basically, I'm a big fan of this tomatillo sauce and already have some in the freezer ready to pull out for another meal soon!
3 pounds skinless chicken legs, thighs, and breasts, fat trimmed
1 pound chicken backs, fat trimmed
3 medium cloves garlic, unpeeled
1 dried Mexican bay leaf
1 medium onion, quartered
1 3/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 pounds tomatillos, husked and rinsed
2 large serrano chiles
1 tablespoon plus 2 teaspoons lard or canola oil
24 corn tortillas
1/2 cup chopped fresh cilantro
2 cups Mexican crema (or sour cream)
1 cup mild, shredded cheese, such as Monterrey Jack or Colby