May 2007: Chicken Enchilada Suizas

Sauce:
6 poblano chiles, roasted, peeled, seeded and chopped
3 cans Herdez brand salsa verde (7 ounce size)
½ yellow onion, chopped
2 cloves garlic, chopped
3 leaves romaine lettuce, torn
¼ cup chopped cilantro
1 ½ teaspoons salt
1 ½ cups chicken broth
2 tablespoons corn oil

Filling:
1-purchased/cooked rotisserie chicken
1 teaspoon Mexican oregano
½ teaspoon salt

To Assemble:
1 dozen corn tortillas
3 teaspoons corn oil
8 ounces Monterey jack cheese, shredded
1 cup heavy whipping cream

To prepare filling : Remove skin from chicken and discard. Remove and shred all meat from chicken and shred using 2 forks. In a medium bowl, combine shredded chicken, oregano and salt. Toss to combine and set aside.
To prepare the sauce: Place chiles, salsa verde, onion, garlic, lettuce, cilantro, salt and ½ cup chicken broth in a blender or food processor. Blend to a smooth puree.
In a skillet heat 2 tablespoons corn oil, add puree and cook over medium heat for 3 minutes, stirring constantly. Slowly stir in the remaining chicken broth and cook until sauce thickens (5 to 10 minutes longer). Keep warm in skillet on stove.

To assemble the enchiladas: Preheat oven to 350 degrees. To a 9x13-inch glass baking dish, add 1 ladle of the prepared sauce and spread evenly over bottom. Set aside. Heat ½ teaspoon of the corn oil in a small non-stick skillet over medium/high heat. Add 1 corn tortilla and cook a few seconds, flip and cook a few seconds on the other side. Using tongs, remove the corn tortilla and dip each side in the skillet of warm sauce to coat well. Transfer tortilla to baking dish. Place some of the prepared filling across the middle of the tortilla, fold one edge over and roll to close. Place seam side down in baking dish. Repeat this process with remaining 11 tortillas.
Spoon remaining sauce over enchiladas, paying particular attention to coating the ends. Sprinkle the shredded Monterey jack cheese over the enchiladas, and cover evenly with the whipping cream. Bake uncovered for 15 to 20 minutes. Garnish with chopped cilantro.
Serves 6