Enchiladas Verdes:
4 t. vegetable oil
1 medium onion chopped medium dice
1 T. minced garlic cloves
1/2 t. cumin
1 1/2 c. low sodium chicken broth
1 pound boneless skinless chicken breasts
12 tomatillos husks and skins removed, and washed well.
3 poblano chilis, or jalapenos
1 - 2 1/2 t sugar
salt pepper
1/2 c chopped cilantro
8 ounces pepper jack cheese grated about 2 cups
12 corn tortillas
Heat boiler. Toss tomatillos, chilis, and 2 t. oil together and place in a foiled lined cookie sheet, broil till blackened and starting to soften. Peel the chili's when cool, but not the tomatillos. Transfer all to food processor and lower oven to 350. Add 1 t. sugar, 1 t garlic, reserved cooking liquid and processes until still chunky, about 8 pulses of processor. Add remaining sugar 1/2 t. at a time. Throw away the foil. You will use this pan to warm the tortillas in a minute
While veggies are broiling: Heat 2 t oil in pan, add onion and cook til golden brown, 6-8 min, add 2 t. garlic and cumin.stir in fragrant, add broth, add chicken and cook until thermometer reads 160. about 15 minutes.Remove 1/4 cup liquid from pan and discard the rest. Cool and shred and chop chicken into small pieces. and add 1 1/2 cup cheese, season with salt. .
Spray both sides of tortillas with cooking spray and place on baking sheet, place in warm oven . Bake until soft and warm. Take them out of the oven and turn it up to 450.
Spread 3/4 cup tomatillos sauce in bottom of 13x9 pan. Spread 1/3 cup filling down center of each tortilla. Roll each tortilla tightly and place in baking dish on top of sauce, seam side down. Pour remaining sauce over enchiladas. Use the back of a spoon to spread sauce so it coats each tortilla. Sprinkle remaining cheese on top and cover with foil. Bake enchiladas on middle rack until heated thru, about 20mins.
Yum and EEE
