Remove the husks from the tomatillos and them wash
under hot running water until they are no longer sticky
to the touch.
Heat a large cast iron skillet or griddle over
medium high heat. When the pan is very hot, add
the tomatillos and fresh chiles to the dry skillet
(no oil). Let the vegetables sit until they start
to char, then turn them over. Continue turning and
cooking until the tomatillos are well charred and
they mostly turn a light olive green color (meaning
they are cooked). The chiles should be charred all
over and turn a darker green. Remove the vegetable
as they are done (the smaller one will cook quicker).
Remove the skins from the roasted chiles. Rough
chop the chiles (you can remove the seeds to if
you wish).
Add the roasted vegetables to a blender, along
with the 1/4 onion, clove of garlic, chicken stock,
salt, and cilantro. Blend in pulse until the sauce
is smooth. Pore the blended salsa verde into a medium
sauce pan. Cook over medium heat, at a simmer, for
30 - 40 minutes, until the sauce thickens slightly.
I often add a couple of teaspoons of masa, or some
chopped up corn tortilla, to help thicken the sauce
while it is cooking.
Heat a skillet with a couple of teaspoons of oil.
Saute the onions for about 2 minutes. You want to
just cook the raw onion taste out. They should still
be slightly crisp. Add the canned chopped green
chiles and the shredded chicken. Stir until the
chicken is warmed through. Remove from the heat.
Heat the remaining oil in a shallow pan or small
skillet. Line up the corn tortillas, hot oil, warm
salsa verde, an assembly plate, and the warm chicken
mixture in that order.
Rolled Enchiladas Assembly:
Take one tortilla, dip it hot oil for only about
2 seconds to make it pliable, then quickly into
the salsa verde, and remove to the assembly plate.
Place some of the chicken mixture on the tortilla
and roll. Place on the serving plate, seam side
down. Repeat for as many enchiladas as you want
on the plate. Top the rolled enchiladas with the
grated Monterey Jack cheese, and sprinkle with the
crumbled queso fresco. Place the plate under a broiler
just long enough to melt the Monterey Jack cheese
(the queso fresco will not melt). Serve with you
favorite sides.
Stacked Enchiladas Assembly:
Take one tortilla, dip it hot oil for only about
2 seconds to make it pliable, then quickly into
the salsa verde, and remove and place on the serving
plate. Sprinkle with a little of the chicken mixture.
Top with another dipped tortilla, and more chicken
mixture. Repeat to make three layers of the chicken,
and finish with a final tortilla. Top with grated
Monterey Jack cheese, and sprinkle with crumbled
queso fresco. Place the plate under a broiler just
long enough to melt the Monterey Jack cheese (the
queso fresco will not melt). Serve with you favorite
sides.
Cliff Note 1: Be sure to use a well flavored
cooked chicken for this recipe. You can use our
Line
and Cilantro Simmered Chicken, or your own recipe.
Just don't over cook the chicken.
Cliff Note 2: The tomatillos and chiles
can also be roasted under a hot broiler for a less
hands-on method.
|
