Chicken Enchiladas with Roasted Tomatillos

Ingredients

• 1 pound (about 8 medium) tomatillos, husked and rinsed
• 4 garlic cloves, unpeeled
• 1 or 2 fresh serrano chiles
• 1 small white onion, sliced 1/2 inch thick
• 2 tablespoons vegetable oil
• 1 1/2 cups chicken broth
• 1/4 cup chopped cilantro
• 3/4 cups (12 ounces) cooked, coarsely shredded, boneless chicken
• 2 1/2 cups of Mexican cheese
• 8 corn tortillas
• Optional toppings
• scallions
• cilantro
• Cotija cheese
• radishes

Instructions

1. 1

   To make the roasted tomatillo base: Turn on the broiler to high. On a rimmed baking sheet, spread out tomatillos, garlic, serrano, and onions. Transferthe baking sheet to the top rack of the oven. Roast until everything starts to char and softens, about 4-5 minutes. Remove pan from oven and flip the vegetables and return the baking sheet to oven to roast the other side until everything is cooked through. Remove roasted vegetables from the oven and set aside on a wire rack to cool.

2. 2

   Once the vegetables have cooled enough to handle, peel the skins off the garlic and pull the stem off the chiles. In a blender, combine the tomatillos (and any juice on the baking sheet), garlic, chiles, onion and a scant teaspoon salt, and blend everything to a coarse puree.

3. 3

   In a large 10-inch skillet over medium-high heat, bring the oil to a sizzle. Add the roasted tomatillo sauce from the blender. Let the sauce reduce and thicken, stirring it frequently, for about 4 minutes. Stir in chicken broth and cilantro. Season the sauce with salt, turn the heat down to medium-low and let it simmer, while the filling is being prepared.

4. 4

   Turn oven to 400 degrees F. Spray or brush tortillas with oil on one side. Stack one tortilla on top of another and place into a microwave-safe plastic bag. Fold over the opening and microwave tortillas at 100% for 1 minute. Remove from microwave and set aside.

5. 5

   To assemble enchiladas: Add about 1/4 cup of sauce, (or more if needed) to the meat to moisten it. Evenly divide the meat, 1 1/2 cup of cheese between the tortillas and roll from one end to other. Place assembled enchiladas rolls into a 13 x 9-inch baking dish. Spoon the remaining tomatillo sauce over the top and bake just until heated through—about 4 minutes.

6. 6

   Remove from oven and serve the enchiladas with toppings as preferred.

7. 7

   Recipe adapted from Rick Bayless.