Easy Green Chile Chicken Enchiladas (ATK)

• doses: 4-6

Ingredientes

SAUCE

1 (28-ounce) can whole tomatillos, drained

3 poblano chiles, stemmed, halved, and seeded

1 onion, cut into 8 wedges through root end

1 jalapeño chile, stemmed, halved, and seeded

5 garlic cloves, peeled

1 tablespoon vegetable oil

¼ cup water

¼ cup coarsely chopped fresh cilantro leaves and stems

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon sugar

1 teaspoon table salt

1 teaspoon pepper

ENCHILADAS

1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

12 ounces sharp cheddar cheese, shredded (3 cups), divided

12 (6-inch) corn tortillas

1 tablespoon chopped fresh cilantro

Sour cream

Lime wedges

Avocado

Finely chopped onion

Instruções

1. FOR THE SAUCE: Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.

2. Place tomatillos, poblanos, onion, jalapeño, and garlic on prepared sheet. Drizzle with oil and toss gently to coat. Arrange poblanos and jalapeño skin side up. Broil until poblanos, jalapeño, and tomatillos are blistered and blackened and onion wedges are dark at edges, about 15 minutes, rotating sheet halfway through broiling. (Vegetables may appear to be burning, but they are not.) Let vegetables cool on sheet for 15 minutes.

3. Turn off broiler and heat oven to 400 degrees. Transfer broiled veg- etables and any accumulated juices to blender. Add water, cilantro, cumin, oregano, sugar, salt, and pepper and process until smooth, about 30 seconds, scraping down sides of blender jar as needed (you should have about 3½ cups sauce).

4. FOR THE ENCHILADAS: Spread ½ cup sauce in bottom of 13 by 9-inch baking dish. Combine chicken, 1½ cups cheddar, and 1 cup sauce in bowl. Stack tortillas and wrap in damp dish towel. Microwave until hot and pliable, about 1½ minutes.

5. Arrange tortillas on counter and place ¼ cup filling in center of each. Distribute any remaining filling evenly among tortillas. Roll tortillas tightly around filling and place seam side down in prepared dish.

6. Pour remaining 2 cups sauce over enchiladas and spread evenly with back of spoon. Sprinkle with remaining 1½ cups cheddar and cover dish with foil. Bake until enchiladas are heated through and cheese is melted, about 30 minutes.

7. Uncover and let cool for 15 minutes. Sprinkle with cilantro and serve with sour cream, lime wedges, avocado, and onion.

TO MAKE AHEAD

After dish is covered with aluminum foil in step 6, unbaked enchiladas can be refrigerated for up to 24 hours. When ready to serve, bake enchiladas as directed, extending baking time by 15 minutes.

Notas

For more heat, reserve the jalapeño seeds and add them to the blender in step 3. Don't spend a lot of time chop- ping the cilantro stems and leaves for the sauce; chop them just enough to measure them, and then let the blender do the bulk of the work. Serve with hot sauce, if desired.

Building Flavor Great enchiladas require great sauce.

1. Broil tomatillos, chiles, onion, and garlic until blackened.

2. Blend broiled vegetables with water. cllantro, and spices.

Best all corn tortillas

Guerrero white corn tortillas