Made this last night. It was perfect with the pickled jalapenos and carrots I made the other day.
1/2 white onion
2 garlic cloves
10 sprigs cilantro (10 to 12)
1 cup chicken stock
1/4 cup heavy cream
8 corn tortillas
1 large chicken breast
2 tablespoons white onion finely diced
1 cup Monterey Jack cheese shredded
cilantro for garnish (optional)
1. To poach the chicken, cover the chicken breast with water and bring to a boil. Add a half onion, cilantro sprigs and a pinch of salt for additional flavor. Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through. Once cooked, set aside to cool.
2. Meanwhile, roast the tomatillos and poblano in the oven at 400F. The tomatillos will be done roasting when they turn army green, about 10-12 minutes. The poblano will need a bit longer.
3. Add the tomatillos to a blender along with 1/2 onion, 2 garlic cloves, 10-12 sprigs of cilantro, and 1/2 of a serrano pepper.
4. Cut off the stem and de-seed the roasted poblano. Add it to the blender and pulse blend with the other ingredients. Taste for heat level and add another half of the serrano if you want more heat.
5. Heat a dollop of oil in a saucepan on medium heat. Add the green sauce from the blender and simmer for a few minutes. Add 1 cup chicken stock and 1/4 cup heavy cream. Cook on medium-low until heated through.
6. Use two forks to shred the chicken and add it to a mixing bowl along with 2-3 tablespoons finely chopped onion, a handful of cheese, and dashes of salt. You can also add some green sauce or cream if you want.
7. Heat tortillas in the oven for a few minutes. (Or nuke them in some damp paper towels for 60 seconds.)
8. Prepare the baking dish by adding a few spoonfuls of the green sauce to prevent sticking.
9. On a plate, add a couple spoonfuls of the green sauce. Dredge a tortilla in the sauce, flip, and fill with a small handful of the chicken mixture. Roll up and place seam side down on the baking dish. Keep going ’til the chicken is gone. Add the remaining sauce on top of the enchiladas along with a final layer of cheese.
10. Bake for at 400 degrees for 20 minutes or until the cheese is melted.
11. Serve immediately.
12. Garnish with chopped cilantro.