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)
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.)
- 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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