This recipe makes 12 enchiladas.
- Put in a medium sauce pan:
- 3 chicken breasts
3 tablespoons white wine
1 cup or enough water to cover the chicken
- Bring to a boil, then
reduce heat to a simmer. Cook for about 15 minutes or until chicken is done.
Skim the foam. Take the chicken out and let it cool on the counter before
shredding it. Strain and reserve the chicken broth.
- Chop the poblano chiles in halves and seed them.
Broil them in the toaster oven for 10 to 15 minutes. Most of the skin
should be separated at this point. Let it cool on the counter and then peel off as
much of the skin as you can. Chop them coarsely.
- Put poblano chiles in a blender.
Add tomatillos, cilantro, onion, serrano chiles,
oregano, chicken broth, sugar and salt in blender. Puree in batches
2 lbs. tomatillos, husked, rinsed and quartered
1/2 cup fresh cilantro
2 tablespoons chopped white onion
2 serrano chiles, chopped with seeds
1 teaspoon dried Mexican oregano or regular oregano
1/2 - 1 cup chicken broth
1/2 teaspoon sugar
1 teaspoon salt or to taste
- Transfer the chili sauce to a large saucepan, cover and
cook over medium heat for 12-15 minutes. Stir occasionally
to blend the flavors. Adjust seasoning, if needed. Set aside.
- Preheat oven to 350°F. Heat oil in a medium skillet
over medium-high heat. Using tongs, dip the tortillas one at a time in the hot
oil until they become limp , about 3 seconds.
Drain on paper towels. Stack and
cover to keep them soft and warm.
- 1/3 cup vegetable oil
12 corn tortillas
- Mix 1/2 cup of cooked chili sauce with the shredded
- To assemble the enchiladas, put about 2 tablespoons
of chicken on a tortilla and roll it into
a cylinder. Place it seam-side down in large baking casserole. Repeat until
12 tortillas are filled, rolled and placed side-by-side in the dish.
- Pour the remaining chili sauce over the casserole. Scatter cheese
on top. Bake uncovered for about 20 minutes or until the sauce
is bubbling and the cheese is melted. Garnish with Mexican crema and chopped
cilantro. Serve with Spanish rice.
- 8 oz. Monterey jack cheese, shredded
Mexican crema or sour cream (optional)
Cilantro for garnish (optional)