This recipe makes 12 enchiladas.
- 4 poblano chiles
- 2 lbs. tomatillos, husked, rinsed and quartered
- 1/2 cup fresh cilantro
- 2 Tbsp. chopped white onion
- 2 serrano chiles, chopped with seeds
- 1 tsp. dried Mexican or regular oregano
- 3/4 cup chicken broth
- 1/2 tsp. sugar
- 1 tsp. salt or to taste
- 12 large 6" white corn tortillas
- 3 chicken breasts
- garlic salt
- vegetable oil
- 8 oz. Monterey jack cheese, shredded
- Mexican crema or sour cream (optional)
- fresh cilantro for garnish (optional)
- Wearing a face mask and clean vinyl or latex gloves ,
chop the poblano chiles in halves and seed them.
Broil them in the toaster oven for 10 to 15 minutes. Quickly transfer the poblanos to a large bowl and cover
tightly with plastic wrap and let it steam and cool for 10 minutes. Peel off as much of the skin as you can
since the skin is tough and hard to digest.
Chop the poblanos coarsely.
- Put poblano chiles in a blender.
Add tomatillos, cilantro, onion, serrano chiles,
oregano, chicken broth, sugar and 1 tsp salt in blender. Puree in batches
- Transfer the chili sauce to a large saucepan, cover and
cook over medium heat for 12-15 minutes. Stir occasionally
to blend the flavors. Adjust seasoning, if needed. Set aside.
- Preheat oven to 350°F. Heat 1/3 cup vegetable oil in a medium skillet
over medium-high heat. Using tongs, dip the tortillas one at a time in the hot
oil until they become limp, about 3 seconds. By heating the tortillas in the oil,
they become flexible enough to roll.
Drain on paper towels. Stack and
cover to keep them soft and warm.
- Sprinkle a light coating of garlic salt over chicken breasts and sauté with vegetable oil in an iron
skillet until the internal temperature reaches 165°F. Set aside and cool for 10 minutes.
- Shred the cooked chicken breast and mix it with 1/2 cup of cooked enchilada sauce.
- To assemble the enchiladas, put about 2 tablespoons
of chicken on a tortilla and roll it into
a cylinder. Place it seam-side down in large baking casserole. Repeat until
12 tortillas are filled, rolled and placed side-by-side in the dish.
- Pour the remaining enchilada sauce over the casserole.
Scatter cheese on top. Bake uncovered for 20 minutes at 350°F or until the sauce
is bubbling and the cheese is melted. Broil for 1-2 minutes to nicely brown the cheese. Garnish with Mexican
crema and chopped cilantro. Serve with Spanish rice.