Recipes

Place chicken, water, 1/4 onions, parsley, carrot and a dash of salt in a medium pot or saucepan. Bring to a boil. Simmer until chicken is tender and cooked thouroughly (about 20 minutes).

Remove chicken (save the stock) and allow to cool a few minutes. Remove skin and shred.

3Add 2 cloves of garlic, jalepeo slices and 1 tsp chili powder to another medium saucepan or boiling water.

Open the can of tomatillos, drain and rince in a collander. Add to boiling water and cook 8 minutes.

Turn on over to preheat to 350 degrees.

Drain off water and add contents of pot to a blender with the other onion quarter. Puree until smooth.

Add the cilantro and process another 15 seconds. Add 1 cup of the reserved chicken stock and blend for another 10 seconds.

Heat 1 Tbsp oil in a medium skillet. Add contents of blender and sautee. Add 1 tsp salt and rest of chile powder to taste. Simmer 8-10 minues. If sauce is too thick, add more chicken stock until desired consistency is reached. Turn off burner or set aside.

If using store-bought tortillas, heat rest of oil in a small skillet and fry until they begin to soften (about 10 seconds on each side). This step is not necessary if you are using freshly prepared homemade tortillas.

One-at-a-time, immerse tortillas in warm sauce and transfer to baking dish (I use the Pampered Chef Square Baker). Place some chicken and cheese in the center of tortilla; roll up and place seamside-down in dish.

After dipping and filling each tortilla, spoon warm sauce over enchiladas and sprinkle with rest of cheese. Bake for 10-12 minutes until cheese is melted. (Do not drown enchiladas in sauce. If you have left over sauce, pour into a freezer bag to reuse later...simply defrost in the microwave and heat in a skillet)

To serve enchiladas, arrange shredded lettuce on a plate, add one or two enchiladas. Place a line of salsa across the side of enchiladas. Top with a large dollop of sour cream and chopped green onions.

Makes 12 enchiladas or 4-6 servings.