5 Serrano Peppers (small ~5 cm long x 1 cm wide)
6 Tomatillos (small ~3-4 cm diameter)
2 Cloves Garlic
A bit of onion
1/2 teaspoon Lemon Juice
Pinch of salt.
2 8 oz bags of grated cheese (makes 10 Enchiladas)
2 Breasts of Chicken defrosted and boiled for about 5 mins in water, cumin, cayenne, chili powder. Drained and more cumin added.
Made enough for 4 enchiladas
Heat small corn tortillas 30 seconds- minute in frying pan on high. Add vegetable oil if desired, but not much needed
Made enough for 2 - 3 enchiladas (but we used it for four)
boil peppers, tomatillos for about 5 minutes. Puree.
Decently spicy. Perhaps more tomatillo next time.