Makes 6 servings
Hands-on time: 20 minutes
Total preparation time: 40 minutes plus prep time for salsa if making
4 cups Cooked Green Salsa (recipe follows) or store bought green salsa
2 poblano chiles, roasted (see page 21), peeled, seeded and coarsely chopped.
1 cup heavy cream
12 (6-inch) corn tortillas
1/4 cup vegetable oil or light olive oil
4 cups cooked shredded chicken (leftover, or a store bought rotisserie chicken)
1 1/2 cups shredded Queso Chihuahua or Muenster cheese (about 6 ounces)
1 cup finely chopped white onion
1/3 cup chopped fresh cilantro
Preheat the oven to 375 degrees F. To make the sauce, pour half the salsa into a blender jar, add the poblanos and blend at low speed until smooth. Pour into a medium saucepan; add the remaining salsa and the cream, and bring to a simmer over low heat. Remove from the heat. (If prepared in advance, reheat, adding water 1 tablespoon at a time if necessary to return the sauce to the right consistency, before ladling over the enchiladas.)
Heat the oil in a skillet large enough to fit one tortilla. Dip the tortillas into the hot oil to warm; drain well on paper towels. Fill and roll the tortillas, using 1/3 cup of the chicken for each one. Place the enchiladas, seam side down, in a 9 by 13-inch baking dish. (The enchiladas can be prepared to this point up to 4 hours in advance. Cover them with a damp kitchen town or paper towels, cover the dish with plastic wrap, and refrigerate. Remove from the refrigerator 30 minutes before baking.)
Pour the hot sauce over the enchiladas. Jiggle the dish so the sauce settles in-between the enchiladas. Sprinkle with cheese evenly over the top. Bake until the sauce around the edges is bubbling and the cheese is golden brown, about 20 minutes. Let stand for 5 minutes before serving.
Scatter the onion and cilantro over the enchiladas. Scoop 2 enchiladas and plenty of sauce onto each serving plate.
Cooked Green Salsa (Salsa Verde Cocida)
Makes about 4 cups
Hands-on time: 15 minutes
Total preparation time: 50 minutes
2 pounds tomatillos, husked and washed
2 jalapenos, stems removed
3 small garlic cloves, peeled and sliced
1 teaspoon ground cumin
1 bunch cilantro, thick bottom stems removed, the remainder washed and shaken dry
1 tablespoon vegetable oil
1 tablespoon salt, or to taste
Put the tomatillos and jalapenos in a medium saucepan, pour in enough cold water to barely cover (about 3 1/2 cups), and bring to a boil. Cook until the jalapenos are soft and the tomatillos are tender, about 20 minutes. Remove from the heat and let stand for 15 minutes to finish cooking the inside of the tomatillos.
Drain the tomatillos and chiles (gently, to avoid breaking up the tomatillos) in a colander. Wipe out the saucepan and set aside. Put the tomatillo, jalapenos, garlic, and cumin in a blender jar and blend for a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro. Do not overblend or you will grind the tomatillo seeds and make a thick and pasty rather than smooth and shiny sauce.
Heat the oil in the cleaned pan over medium heat. Pour in the salsa, and bring to a simmer; simmer until lightly thickened, about 10 minutes. Season with salt. The sauce can be stored in the refrigerator for up to 3 days. Reheat over low heat before using.