This is a very labor intense dish, and is well worth the efforts. I saw the original recipe off the Internet, and tweaked it beyond recognition. A few shortcuts, added BBQ flavor, mixed up the cheese, and I have created Nirvana, as you will too.
My wife Carrie states that, “this is the food that makes you make noises.”
(Ooh’s and Aahhh’s of pleasure, not gassy cramps like the moaning sounds made during the sinking of a large ship!)
It is all in the Verde sauce, sweet, green nectar of the Gods. After making a batch, you will find out that you are now an enchilada hoarder, after you start hiding them from any real, or imagined, threat to your share, which is all of them. You may find yourself eating them for breakfast, lunch, and dinner, with no want of variety.
That said, boldly set forth. This will take a while. Also, you may need a crime scene cleanup crew to follow up on your kitchen.
BBQ Chicken Enchiladas Verdes
Tomatillos, outer husk, and stem removed, well washed
2 medium onions chopped
6 chopped garlic cloves
4 tbsp. vegetable oil
1 tsp. cumin
2 cups chicken broth
3 lb. (about 30 smaller ones) tomatillos, outer husk, and stem removed, well washed
6-8 poblano chiles, cut in half lengthwise, seeded and stems removed, washed, and dried.
3 tsp. sugar
Salt and pepper to taste
2 lb. Foster Farms ® skinless chicken breasts
4 tbsp. favorite BBQ sauce
one bunch cilantro leaves
4-5 cups grated Monterey Jack Cheese. Buy the big brick, it’s cheaper!
12 oz. Queso Fresco Cheese (one small wheel)
Large tub of sour cream
12 flour tortillas
A little cilantro
1. Set oven rack at highest point, set for broil. Heat 2 tablespoons of oil in saucepan, add onion. Stirring frequently, cook for about 7 minutes until golden.
Add cumin, garlic, stir constantly for about one minute. Do not let garlic burn. Decrease heat to low, add broth. Cook for about 10 more minutes, set aside until cool.
2. After searing both sides, fry chicken in large covered sauce pan (keeps moisture) for 20 minutes until done, salt, and pepper to taste. Set aside until cool, chop/pull apart, stir in BBQ sauce until coated. (Not too much, don’t overwhelm)
3. Brush oil on poblanos and tomatillos. Arrange chiles on rimmed baking sheet with non-stick foil. Broil for about 12 minutes, or until skin has blackened.
Remove, set aside in covered glass or metal bowl (theta will be HOT!!!) for about 15-20 minutes until cool. Remove skin. Put in food processor.
Arrange tomatillos (if you have large ones, cut in half, broil skin side up) on rimmed baking sheet with non-stick foil. Broil for about 12 minutes, or until skin has blackened.
Set aside to cool. Lower rack, Set oven on 450 when you get a chance.
4. Add skinned poblanos, tomatillos (with juice that came out during roasting), onion/garlic/cumin/chicken broth in food processor; process until sauce is still chunky, about 8-10 one second pulses.
Add sugar and salt/pepper to taste.
5. In large frying pan, warm up tortillas. (Until you get some little burnt marks on them, this will also soften them up for rolling).
6. Oil (spray if you have it) large baking dish. Add a cup of sauce and spread around the bottom and sides.
7. On a sterile field (the last clean square foot in your kitchen, which should look like “not so good housekeeping” by now) set one tortilla on a plate, add chicken, some of both cheeses, and cilantro and a dollop of sour cream. Roll it up, add to baking dish. Repeat until baking dish is packed full. I did not mix all these ingredients together, as with leftovers, you can re-purpose them.
8. Cover enchiladas with remaining sauce. Cover with a little more shredded Monterey Jack and Queso Fresco Cheese. Tent non-stick foil over dish; bake 20-30 minutes until top cheese has melted. Let stand 5 minutes so it will serve well.
9. Garnish with sour cream, a little cilantro, and favorite your salsa. (I like the South Pacific Sambol, or you may like La Victoria brand Salsa Jalapeno)