Chicken and Cheese Enchiladas Verde

Recipe & picture courtesy of Redbook

Prep Time: 1 hour
Cook Time: 20 minutes
Makes 22 enchiladas

• 1 1/2 lb poblano chiles
• 3 tbsp olive oil
• 2 lb tomatillos (16 medium), husked, rinsed
• 4 large cloves garlic, unpeeled
• 2 large white onions, chipped (3 cups)
• 24 corn tortillas
• 2 cups chicken broth
• 1/2 cup cilantro, chopped
• 1 1/2 tsp salt
• 1 cup creme fraiche or sour cream
• 6 cups shredded roast chicken (from 2 roasted chickens)
• 1 lb shredded Monterey Jack cheese (4 cups)

1. Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tbsp of the oil. Broil as close to the heat source as possible, 8-10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.
2. Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.
3. Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in creme fraiche until blended.
4. Spread 3/4 cup of sauce thinly on bottom of 2 (13×9×2 inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigeratedl; thin with more broth or water before using).
5. Heat oven to 350°F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2 1/2 tbsp cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.
6. Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)
7. Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.

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Corn and Salsa Tortilla Soup

Recipe & picture courtesy of Rachael Ray

• 3 poblano chiles
• 6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
• 3 tablespoons vegetable oil
• 1 teaspoon ground cumin
• Salt
• 6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
• 1 red onion, chopped
• 3 cloves garlic, chopped
• Pepper
• One 32-ounce container (4 cups) vegetable broth
• One 14.5-ounce can fire-roasted diced or crushed tomatoes
• 1 avocado, chopped
• 1 lime, halved
• 2 tablespoons cilantro leaves
• 1/4 cup sour cream

1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
2. Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.
3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
4. Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream.

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