The Suburbs
Kindle 3G Wireless Reading Device, Free 3G + Wi-Fi, 6" Display, Graphite, 3G Works Globally - Latest Generation
Dexter: The Fourth Season
The Girl with the Dragon Tattoo
Ingredients
- 1 1/2 pound(s) poblano chiles
- 3 tablespoon(s) olive oil
- 2 pound(s) (16 medium) tomatillos , husked, rinsed
- 4 large cloves garlic, unpeeled
- 2 large white onions, chopped (3 cups)
- 24 corn tortillas
- 2 cup(s) chicken broth
- 1/2 cup(s) chopped fresh cilantro
- 1 1/2 teaspoon(s) salt
- 1 cup(s) crème frâiche or sour cream
- 6 cup(s) shredded roast chicken (from 2 roast chickens)
- 1 pound(s) (4 cups) shredded Monterey Jack cheese
Directions
- Heat broiler. Place chiles on a baking sheet; lightly brush with 1 tablespoon of the oil. Broil as close to the heat source as possible, 8 to 10 minutes, turning frequently, until skins are blackened all over. Transfer to a plastic food storage bag or paper bag; let cool. Scrape off charred skins; cut off stems, halve chiles, and remove seeds; coarsely chop.
- Place tomatillos and garlic on broiler pan rack; broil close to heat source, 15 minutes, turning frequently, until tomatillos and garlic are charred in spots and soft. Remove skins from garlic and chop.
- Heat remaining oil in a large Dutch oven over medium-high heat. Add onions; cook 8 minutes. Add chiles, tomatillos, garlic, 2 corn tortillas, torn into small pieces, and broth. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat; when cool enough to handle, transfer mixture to food processor with cilantro and salt; pulse until sauce is just slightly chunky. Transfer to a bowl; whisk in crème frâiche until blended.
- Spread 3/4 cup of sauce thinly on bottom of 2 (13x9x2-inch) baking dishes. In a large bowl, combine chicken with 1 cup sauce and toss to lightly coat (sauce can be made up to 2 days ahead and refrigerated; thin with more broth or water before using).
- Heat oven to 350 degrees F. Stack 11 of the remaining tortillas on a microwave-safe plate and cover with a moist paper towel. Microwave 1 minute, until heated through and pliable. To assemble enchiladas, dip a tortilla into sauce just to moisten and top with a heaping 1/4 cup chicken mixture and 2 1/2 tablespoons cheese. Roll up tortilla snug and transfer to a baking dish. Repeat with remaining 10 tortillas.
- Soften remaining tortillas in microwave and assemble second baking dish with enchiladas. Spoon remaining sauce and cheese over top of enchiladas. (Can be covered and refrigerated up to 1 day ahead; bring to room temperature before baking.)
- Bake 20 minutes, or until heated through and sauce is bubbly. Remove enchiladas from baking dishes with a spatula and serve immediately.
hhmmm yummy
