Enchiladas Verdes

10-12 long mild chile peppers (New Mexico, Anaheim or Poblano)

1/2 jalapeno pepper, seeded and chopped (optional)

2 onions, chopped and divided

4 cloves garlic, chopped and divided

1 teaspoon cumin

1 teaspoon Mexican oregano

2 boneless chicken breasts

3-4 cups broth, enough to cover chicken

3-4 cups broth (for green sauce)

3 tablespoons taco seasoning

8 ounces sour cream (optional, and can substitute plain yogurt)

tortillas (corn or a corn blend are most authentic)

2 cups Monterrey jack cheese, freshly shredded

sauteed chard (optional)

green onions, lettuce, sour cream (for garnish)

For the roasted chiles:

Lay peppers on a baking sheet lined with foil. Place them under the broiler and let them broil until most of the skin is black. Flip them over and repeat on the other side. The entire process will take about 12-15 minutes. While they are still hot, place them in a plastic ziplock bag and allow them to steam for 20 minutes. Gently peel off the black skin. Remove the stem, slice them open, and scoop out the seeds. Roughly chop the peppers.

For the chicken:

Dissolve taco seasoning into chicken broth and pour over chicken breasts in a slow cooker, along with chopped garlic (2 cloves) and a chopped onion that have been sauteed for a couple minutes in oil. Cook on high for 2-4 hours or on low for 4-6 hours. Remove chicken and shred with two forks. (You can use leftover broth to make Mexican rice).

For the sauce:

Saute one chopped onion, 2 cloves garlic, and half of a chopped/seeded jalapeno in a medium sauce pan. (omit jalapeno or use less if you don't like a lot of heat, add a full one if you do). Add cumin and Mexican oregano and cook for another minute. Add the chiles and about 2 cups of chicken broth (you can add more later). Simmer for 5-10 minutes, and puree with an immersion blender or in a regular blender or food processor. Add more chicken broth if needed to get it to the desired consistency. Season with salt. If you find it too spicy, you can cool it down by mixing in a little sour cream.

For the enchiladas:

Mix shredded chicken with sour cream and half of the shredded cheese (and chard if using). Spray a 9x13 baking dish with cooking spray and pour a little bit of the sauce on the bottom. Dip each tortilla in the sauce, and fill with some of the chicken mixture. Roll up and place in the pan. Pour sauce over the top and sprinkle with the rest of the cheese. Bake in oven until everything is hot and bubbly, about 15-20 minutes. Garnish with sour cream, green onions and lettuce. Serve alongside rice and beans.