Chicken Enchilada Verdes
1 1/2 pounds chicken breasts
1/2 medium white onion halved crosswise
1 whole garlic clove
1/2 teaspoon coarse salt
2 cups loosely packed fresh cilantro
1 1/2 pounds tomatillos husked and rinsed
1 jalapeno chili
1 poblano chili
i package corn tortillas
4 oz Monterey Jack cheese grated, about 2 cups
1/2 cup of sour cream thinned with 2 tablesppons water
Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18-22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
Let Chicken cool on a plate, when cool enough to handle, shred. Coarsely chop 1/2 cup cilantro and toss with chicken.
Preheat broiler with the rack about 6 iinches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10-12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375.
Coarsely puree tomatillos and chili flesh in a blender with the remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
Using thongs, toast tortillas over an open flame of a gas stove 5-10 seconds per side, or heat them in a hot skillet.
Dip one tortilla into salsa to coat lightly. Place desired chicken and cheese on top and roll up. Place seam side down and repeat, placing them snugly, in pan until there is no more chicken. Spoon remaining salsa on top and bake until heated throughly, about 20 minutes.
Slice remaining onion and place on topl drizzle sour cream.