Source:

Kate Ransdell

Serves/Makes:6

Ingredients

• 3 cups (700 ml) chicken broth
• 1 lb (.5 kg). skinless, boneless chicken breasts
• 3 tbsp (45 ml) canola or olive oil
• 1/2 cup (125 ml) finely chopped white onion
• 2 tsp (10 ml) minced garlic
• 3 minced Serrano chilies (optional or to taste)
• 1/4 cup (60 ml) coarsely chopped fresh cilantro
• 1/2 cup (125 ml) creme fraiche
• 18 corn tortillas
• 1 cup (225 ml) crumbled queso anejo or lightly salted feta cheese
• Salsa Verde:
• 1-3/4 lbs (.8 kg). tomatillos, husked and rinsed
• 1-1/2 cups (350 ml) chopped white onions
• 4 large garlic cloves, peeled
• 3 jalapeno chilies (optional or to taste)
• 1 tbsp (15 ml). canola or olive oil
• 1/3 cup (80 ml) coarsely chopped fresh cilantro
• salt and pepper, to taste
• pinch of sugar

Preparation

• Salsa Verde:
• Preheat oven to 450 degrees (225 C.).
• In a bowl toss tomatillos, onion, garlic, chiles, oil, salt and pepper to taste.
• Transfer mixture to small baking pan and roast in the oven for 20 to 30 minutes, until lightly browned.
• Remove from oven and cool in pan.
• Add roasted tomatillo mixture to food processor and pulse to a coarse puree. Add cilantro and season to taste with salt and sugar. Cover and chill until ready to use.
• This sauce will keep up to 3 days.
• Enchiladas:
• Heat chicken broth in small saucepan and add chicken.
• Bring to boil, reduce heat and simmer uncovered for 10 minutes.
• Remove pan from heat and let chicken cool in the broth.
• Shred the chicken and reserve.
• Heat 3 tbsp (45 ml) oil in skillet over medium-high heat and saute onion 3 minutes, until softened.
• Add garlic and saute 2 minutes.
• Add chiles, cilantro and chicken and stir to combine well. Remove from heat.
• Heat the salsa verde in small saucepan over medium heat for 5 minutes.
• Stir in the creme fraiche and salt to taste.
• Reduce heat to low.
• Preheat oven to 350 degrees (175 C.).
• Heat small skillet over medium-high heat and spray with cooking spray.
• Fry each tortilla until softened, but not crispy.
• Transfer tortillas to paper towels to blot excess oil.
• Dip one tortilla in sauce and transfer to plate.
• Place about 2 tbsp (30 ml) of filling down center of tortilla; roll tightly.
• Transfer the rolled enchilada, seam-side down, to a 9 x 13 inch baking dish spread with 1 cup (225 ml) salsa verde.
• Repeat process with remaining tortillas and arrange enchiladas in one layer. (It will take more than 1 baking dish.)
• Pour remaining sauce over enchiladas and cover with foil.
• Bake 20 minutes or until heated through.
• Remove dish from oven and remove foil.
• Preheat broiler and sprinkle enchiladas with cheese.
• Broil 4 inches from heat for 2 to 3 minutes, until lightly brown.
• Serve immediately.

Comments

This is a more traditional Mexican variety rather than those you will find in the States, usually made with spinach and Swiss cheese and topped with sour cream. I prefer the more traditional style.