Enchiladas Verdes y Blancas

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  • kosher salt
  • 3 pounds tomatillos, husks and stems removed, washed
  • 1 white onion, peeled and quartered
  • 3-4 serrano chiles, washed, stems removed
  • 3 guerito chiles, washed, seeds whites and stems removed
  • 6 cloves garlic, paper removed
  • 1 bunch cilantro, washed, stems cut off
  • black pepper
  • 3 poblano or Anaheim chile peppers
  • 3-4 red bell peppers
  • shredded cheddar cheese
  • 2 cups diced roasted chicken
  • vegetable oil
  • 18 corn tortillas
  • 1 cup Mexican/Salvadoran style crema (if you don't have and don't want to make crema, fake it by mixing 3/4 cup sour cream with 1/4 cup buttermilk)
  • 1 cup heavy cream
  • 12 ounces fresh mozzarella cheese, diced

Preheat over to 350 degrees.

Preare ingredients.

Prepare a large pot with salted water, bring to a boil. Once boiling, add the tomatillos, onion, serrano chiles, and guerito chiles. Boil for ten minutes, and strain, and rinse with cold water.

In a blender, possibly in batches, blend the tomatillos, onion, serrano chiles, guerito chiles, garlic, and cilantro. Season with salt and black pepper to taste.

Place poblano/Anaheim peppers and red peppers under the broiler. Roast until the skin begins to change color and blister, flip and roast until the skin is blackened and blistered over all the peppers.

Place poblano/Anaheim peppers and red peppers into a paper bag, and allow them to sit for about fifteen minutes. I find it best to use a double-bagged small lunch bag, and to put no more than two peppers into the double bag. Remove the outermost layer of skin from each pepper. Remove the seeds from each pepper, dice, and set aside (setting red peppers aside separate from the poblano/Anaheim).

Set out the tomatillo sauce, the cheddar cheese, the roasted chicken, and the diced roasted red peppers.

Pour about 1/3 the tomatillo sauce into a 13" x 9" glass roasting pan.

Preheat a pan with a couple tablespoons of vegetable oil. One at a time fry each tortilla 10-15 seconds each side.

Spoon a little tomatillo sauce over each tortilla. Sprinkle a little cheddar cheese on each tortilla, put a little chicken onto each tortilla, and put a little roasted red pepper over each tortilla. Roll each filled tortilla and place snugly into the roasting pan, over the tomatillo sauce.

Once all enchiladas are in the pan, pour the rest of the tomatillo sauce over the enchiladas.

Combine the crema and the heavy cream, add salt to taste, and whisk. Pour the cream sauce over the enchiladas.

Combine the diced mozzarella cheese with the diced roasted poblano/Anaheim peppers. Sprinkle over the enchiladas.

Cook for 35-45 minutes. Let rest for 5-10 minutes after removing from the oven.

Serve with rice and refried beans.

Serves: 6-8

Preparation time: 2 hours