Smoked Chicken Enchiladas

This is one of those things that sounds so simple but actually has the sophistication of any great dish in the world. I like the contrast of the smoked chicken and cheese with the tart tomatillo. These were inspired by the adas suizas so loved in Mexico City. At the restaurant we make them to order one at a time but I find that casserole style is better suited to the home kitchen.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan over medium high heat, cook the onion, garlic, poblano, and jalapeño in olive oil until lightly browned.

Step 2

Add the tomatillos and stock and simmer until soft.

Step 3

Purée with the cilantro and reserve.

Step 4

Warm tortillas in a large dry skillet and dip them one at a time into the sauce.

Step 5

Fill each one with about 2 cup of chicken and a tablespoon or so of cheese.

Step 6

Roll them up, and place them in an oiled baking dish.

Step 7

Pour the remaining sauce over the top and sprinkle with the remaining cheese.

Step 8

Bake for 10 minutes at 375' and serve.