Chicken and Cheese Enchiladas

Sour cream is optional. Hot sauce if you are brave enough. 

Mexican foods are probably one of my weaknesses when it comes to eating. Whether it is tacos or burritos or, in this case, enchiladas, the blend of flavors and heat always is a winner with me. They are also highly customizable, which means everyone gets to decide what they want.

SOFTWARE

·         1 T. olive oil

·         1 medium onion, diced

·         1 T. garlic, minced

·         1/2 t. cumin

·         1 1/2 c. chicken broth

·         1 lb. chicken breast

·         28 oz. can tomatillos, drained

·         3 medium poblano peppers, halved lengthwise, stemmed, deseeded

·         Granulated sugar to taste

·         Kosher salt to taste

·         Freshly ground black pepper to taste

·         2 c. Colby Jack cheese, shredded

·         10 flour tortilla, 6-inch variety

·         Sour cream (optional)

·         Hot sauce (optional)

METHOD

1.      In a medium pot over medium heat, warm the olive oil to shimmering.

2.      Add the diced onion and cook for about 5 minutes. Stir frequently to prevent burning.

3.      Add 2 t. of garlic and the cumin. Cook for another 30 seconds.

4.      Reduce heat to low and add the broth.

5.      Place the chicken breast in the liquid, cover, and simmer for about 20 minutes (flipping the chicken over at the 10-minute mark) or until the chicken registers 160 degrees with an instant read thermometer.

6.      Move the chicken to a bowl and place in the refrigerator for about 20 minutes. Reserve 1/4 c. of the liquid and discard the rest.

7.      While the chicken is cooking, move the oven rack to the middle of the oven and turn on the broiler to high.

8.      Toss the tomatillos and peppers in olive oil. Arrange them skin side up on a large, rimmed baking sheet covered with aluminum foil.

9.      Place in the oven and broil until they begin to soften and blacken, about 5 to 10 minutes. Rotate the baking sheet, if necessary, halfway through.

10.  Cool for 10 minutes and remove the skin from the peppers. Adjust oven to 350 degrees.

11.  In a food processor, place the tomatillos, peppers, reserved liquid, 1 t. sugar, 1 t. kosher salt, 1 t. minced garlic. Pulse until the sauce is chunky using 8 1-second pulses.

12.  Taste and adjust the seasonings to your liking. Set aside.

13.  When the chicken has cooled, cut into very small dice or shred. Combine in a separate bowl with 1 1/2 c. of the cheese.

14.  Using a 13x9 baking dish, add 3/4 c. of the sauce to the bottom and spread to cover.

15.  Warm the tortillas in the microwave until flexible.

16.  For each tortilla, add 1/3 c. of the chicken mixture to the middle and roll tightly. Place seam side down in the baking dish. Repeat until all tortillas are filled.

17.  Pour the remaining sauce over the rolled tortillas and spread to cover. Add the cheese on top.

18.  Cover with foil and back for 20 minutes.

19.  Serve with sour cream and hot sauce.

20.  Enjoy.

VARIANTS

Change the chicken for beef. Add more peppers for more heat. Change out the cheese if you like. Customize the dish to fit whatever flavors you want to enjoy.