chicken enchiladas verde

Place corn tortillas on the counter to warm up to room temperature.

Boil a whole chicken in large pot with a couple cloves of  peeled garlic, a jalapeno, and a white onion cut into chunks.

Preheat oven to 425 degrees.

Remove husks from a few pounds of tomatillos and wash.

Half or quarter tomatillos, depending on size. Cut two white onions and a few jalapenos into chunks. Place everything into a large roasting pan. Sprinkle lightly with salt and  cook until they are caramelized and soft. 

While the tomatillos are cooking. Place a few Anaheim peppers on a gas flame, rotating them until they are black and completely charred. (This picture was taken at the halfway point) When the peppers are completely charred, place them in a ziplock bag and seal the bag.

Grate some Monterey Jack cheese or even better if you can find Queso Blanco, use that.

By this point the chicken should be cooked. Take it out of the pot and place it in a bowl. Once cooled, shred chicken. Making sure to separate the skin and bones from the meat. Place meat into a large bowl and half of the grated cheese. Set aside.

Remove peppers from the the bag. Remove all the blackened skin, cut in half and remove seeds. Then slice peppers into long strips then dice.

At this point, your tomatillo should be roasted.

Decrease the oven temperature to 350 degrees.

Working in batches, scoop some of the tomatillo mixture into a blender and blend until smooth.

Remember to leave some space in your blender and leave the top off with a towel over the top, hot liquid expands and you don't want your blender to blow up.

Place a fine mesh strainer over a large bowl. Pour the tomatillo mixture into the strainer, and using the back of a ladle push the liquid through the strainer. You will be left with some seeds and skin from the tomatillos.

Add a little water if you feel that the sauce is too thick.

Add a ladle full of sauce to the chicken and cheese mixture. Mix. Set aside.

(You can add more sauce, I prefer my enchiladas not swimming in sauce)

Line a large baking sheet with paper towels.

In a frying pan, heat vegetable oil until almost smoking.

Place a corn tortilla into the hot oil and cook for a few seconds. Until the tortilla is floppy and soft. Make sure they do not get crispy. Drain a lined baking sheet. Repeat.

Lightly coat a glass 9x13 glass baking dish with PAM cooking spray. Then ladle some sauce into the glass pan. Coat the tortilla in sauce, fill with chicken mixture (not too much, them roll.)

Dip, fill, roll until the pan is full.

Pour more sauce over the top and sprinkle cheese over the enchiladas. Bake in the oven until lightly golden brown and the cheese is melted.

While the enchiladas are baking, finely dice some white onion. Chop some cilantro and tomatoes.

Sprinkle over the finished dish.