Serves     Servings: 18 enchiladas

Ingredients

20 Corn tortillas
1 cup Queso Oaxaca, shredded

For the filling
1 small rotiserrie chicken, shredded, about 3 cups
3 teaspoons Garlic powder
3 teaspoons onion powder
Salt, to taste
Pepper, to taste

For the verde sauce
4 poblano peppers
½ onion
3 garlic cloves
6 small tomatillos
1 serrano chile
1 bunch cilantro
1 chicken bouillon cube
1 cup Mexican crema
4 ounces cream cheese
1 cup broth
2 tablespoons lime juice
Oil
1 teaspoon butter

Equipment:
Sauce Pan
Fry pan
Blender
Foil lined Sheet pan
Baking dish

Cook time: 45 minutes

Directions

Preheat oven to 450F.
Shred the rotisserie chicken and add garlic powder, onion powder, salt, and pepper to taste. This is the enchilada filling. Set aside and prep the verde sauce.

De-seed and de-vein the poblano pepper and serrano pepper. Peel the onion. Remove husk from tomatillos and wash.

On a foil-lined sheet pan, place the the poblano peppers, serrano pepper, tomatillos, onion half, and garlic cloves and drizzle lightly with oil. Place in the preheated oven. At the 10 minute mark, remove onion, garlic, serrano, and poblano peppers. When the poblano peppers are cool, remove the charred peel. At the 20 minute mark remove the tomatillos.

In a blender add all the roasted ingredients (tomatillos, poblanos, serrano, onion, and garlic), cilantro, and 1 cup of broth and blend. Add 1 cup of Mexican crema and 4 ounces of cream cheese and blend until smooth. Mix in the lime juice.

Set a sauce pan on the stove at medium heat. Add a teaspoon of butter and the blended sauce to the pan. Add in the chicken bouillon cube and stir until mixed in. The verde sauce is ready, set aside.

Add 1 tablespoon of oil to a fry pan. When the oil is hot, flash fry the tortillas, about 2 seconds per side. The goal is not to get the tortillas crispy but to merely get the tortillas coated slightly so they do not turn to mush when smothered in sauce. Drain on paper towels.

On to assembling the enchiladas…
Reduce oven heat to 350F.

Add enough of the verde sauce to coat the bottom of the baking dish. Fill each tortilla with the chicken filling, roll, and place in the baking dish seam side down. Spoon the verde sauce over the enchiladas in the baking dish. Sprinkle the shredded Oaxaca cheese. Cover the baking dish with foil and bake for 10 minutes until the cheese is melty and the sauce is bubbly. Serve hot!

Country:
Mexico


Notes and Instructions

Recipe and photo credit: Vinola V. Munyon