Green Chile Chicken Enchiladas

Ingredients

• 12 corn tortillas, 6 inch
• 3 cups shredded cooked chicken
• 1 lb tomatillos, husked
• 1 lb Hatch or Anaheim green chiles
• 1 white onion, quartered
• 4 cloves garlic, unpeeled
• 1 jalapeno
• 1/2 cup chicken broth
• 1/2 cup chopped cilantro
• 1 tablespoon lime juice
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 3 tablespoons vegetable oil
• 3 cups shredded Monterey Jack
• 1/2 cup sour cream
• 1/4 cup thinly sliced red onion

Before you cook

• Husk the tomatillos and rinse off the sticky film.
• Quarter the white onion and leave the garlic cloves in their skins.
• Shred the cooked chicken into bite-size pieces.
• Heat the broiler with a rack 6 inches from the element.

Steps

1. Spread the tomatillos, green chiles, onion quarters, garlic and jalapeno on a sheet pan.
2. Broil for 8 minutes, until the chile skins blister and blacken in patches.
3. Turn everything over and broil 6 minutes more.
4. Drop the green chiles into a bowl and cover it with a plate for 10 minutes so the skins loosen.
5. Peel the blackened skins off the chiles and pull out the stems and seeds.
6. Slip the garlic out of its skins.
7. Blend the tomatillos, garlic, onion, jalapeno, half the roasted chiles, the broth, cilantro, lime juice, 1 1/2 teaspoons of the salt and the cumin until smooth.
8. Chop the remaining roasted chiles and stir them into the shredded chicken with the remaining 1/2 teaspoon salt and 1 cup of the sauce.
9. Lower the oven to 375 degrees F.
10. Heat the vegetable oil in a small skillet and pass each tortilla through it for 5 seconds a side, draining on paper towels.
11. Spread 1 cup of sauce across the bottom of a 9 by 13 inch baking dish.
12. Fill each tortilla with the chicken mixture and a pinch of cheese, roll it up, and lay it seam side down in the dish.
13. Pour the remaining sauce over the enchiladas and cover them with the rest of the cheese.
14. Bake for 25 minutes, until the cheese browns lightly and the sauce bubbles.
15. Rest the dish for 5 minutes, then finish with drizzles of sour cream and slivers of red onion.