Swiss Enchiladas

By danaheller

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Ingredients

• Sauce:
• 4 cups cooked green salsa (recipe follows)
• 2 poblano chiles, roasted, peeled, seeded, and chopped
• 1 cup heavy cream
• 12 6-inch store-bought corn tortillas
• 3/4 cup vegetable or light olive oil
• 4 cups cooked shredded chicken
• Toppings:
• 1 1/2 cups shredded queso Chihuahua or Muenster cheese
• 1 cup finely chopped white onion
• 1/3 cup chopped fresh cilantro
• Salsa Verde:
• 2 lbs tomatillos, husked and washed
• 2 jalapenos
• 3 small garlic cloves
• 1 tsp ground cumin
• 1 bunch cilantro, thick bottom stems removed (keep cilantro in a bunch and put in the blender stems first)
• 1 tbs vegetable oil
• 1 tbs salt, or to taste

Details

Servings 6

Preparation

Step 1

1. Preheat the oven to 375 degrees.

2. Make the sauce. Pour half of the green sauce into a blender. Add poblanos, and blend at slow speed until smooth. Pour into a medium saucepan, add the remaining green sauce and cream, and bring to a simmer over low heat. Remove from the heat.

3. To soften the first 6 tortillas heat half the oil in a medium-low skillet and lay each tortilla in oil for 15 seconds each side. Repeat with other 6. Drain on paper towels. Fill and roll tortillas, using 2/3 cup of chicken each. Place enchiladas seam side down in 9x13 inch baking dish. Can prepare up to 4 hours in advance. Cover with a damp kitchen down and plastic wrap, and refrigerate. Remove 30 minutes before baking.

4. Pour hot sauce over the enchiladas. Jiggle the dish so the sauce settles between them. Sprinkle cheese evenly over top. Bake until the sauce around the edge bubbles and cheese is golden brown, about 20 minutes. Stand for 5 minutes before serving.

5. Scatter the onion and cilantro over the enchiladas. Scoop 2 enchiladas and plenty of sauce onto each plate.

Salsa Verde:
1. Put tomatillos and jalapenos in a medium saucepan, pour in enough cold water to barely cover (about 3 1/2 cups), and bring to a boil. Cook until jalapenos are soft and tomatillos tender, about 20 minutes. Remove from the heat and let stand and let stand for 15 minutes.

2. Gently drain mixture in a colander. Wipe out saucepan and set aside. Put the tomatillos, jalapenos, garlic, and cumin in a blender and blend for a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro. Do not overblend, or you will grind the tomatillo seeds and make a thick and pasty rather than smooth and shiny sauce.

3. Heat oil in pan over medium. Pour in the salsa, bring to simmer, and simmer until lightly thickened, about 10 minutes. Season with salt. Store sauce in the refrigerator for up to 3 days. Reheat over low heat before using.