Enchiladas Suizas de Pollo

Ingredientes

• 1 pound tomatillos, (husked)
• 3 poblano peppers
• 1 white onion, (peeled and quartered)
• 4-5 garlic cloves
• 1 serrano pepper
• 2 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup fresh baby spinach, (packed)
• 1/2 cup cilantro
• 4 cups cooked shredded chicken, (leftover or rotisserie chicken)
• 1 cup sour cream
• 3/4 cup half & half
• 1 pound shredded Oaxaca, (monterey jack, or white “queso” melting cheese)
• 14 taco-size corn or flour tortillas ((corn for gluten free))

Preparación

1. 1

   Preheat oven to 450 degrees F. On a rimmed baking sheet, roast the tomatillos, poblanos, onion, garlic and serrano pepper for 15-20 minutes, until the tomatillos are bubbling and juicy.

2. 2

   Remove the stems and seeds from the peppers. Then transfer the roasted vegetables and juices to a food processor. Add the cumin, salt, spinach, and cilantro. Pulse the mixture until well combined but still chunky.

3. 3

   In a large bowl combine and shredded chicken with half of the fresh salsa verde, and half of the shredded cheese. Mix well, then salt and pepper to taste.

4. 4

   Change the temperature of the oven to 350 degrees F. Set out a 9X13 inch baking dish.

5. 5

   Pour the remaining salsa verde in a shallow pan for assembling. Dip the tortillas in the salsa, coating on both sides, to soften.

6. 6

   Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll to close. Place the tortillas in the baking dish, ends down. You may have to squeeze them into two rows.

7. 7

   In a mixing bowl, combine the sour cream, half & half, and the last of the salsa verde. Mix until smooth. Pour the creamy topping over the enchiladas and top with the remaining shredded cheese.

8. 8

   Bake for 30 minutes until bubbly. If the cheese starts to brown, loosely cover the top with foil. Garnish with cilantro and serve warm.