Serves: 12
Total Calories: 551

3 cups Shredded Chicken (1 1/2 recipe)
4 , poblano chile kimmy, , roasted, peeled, and seeded
2 pounds tomatillos, husked, rinsed and quartered
1/2 cup fresh cilantro sprigs, packed plus 2 tablespoons chopped
2 tablespoons chopped white onions
2 , serrano chile kimmy, , chopped with seeds
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 cup chicken broth (from cooking the chicken)
1/2 teaspoon sugar
1 teaspoon salt, or to taste
1/3 cup vegetable oil
12 (6- to 7-inch) corn tortillas
2 cups shredded Monterey Jack cheese
4 green onions, , finely chopped, including 2 inches of green
1/2 cup Mexican crema or sour cream thinned with milk

1. Prepare the chicken and reserve. Then, prepare the poblano chiles and chop them coarsely. Put the chiles in a blender. Add the tomatillos, cilantro, onion, serrano chiles, oregano, chicken broth, sugar, and salt. Purée, in batches if necessary, until smooth. Transfer the green sauce to a large saucepan and cook over medium heat, partially covered, stirring often, for 12 to 15 minutes to blend flavors. Adjust seasoning, if needed. Set aside.

2. Preheat the oven to 350°. Heat the oil in a medium skillet over medium-high heat until it shimmers. With tongs, dip the tortillas, 1 at a time in the hot oil until limp, about 3 seconds. Drain on paper towels. Stack and cover to keep them soft and warm. Mix 1/2 cup of the cooked green sauce with the shredded chicken.

3. To assemble the enchiladas, put 1 tortilla on a plate and put about 2 tablespoons of chicken on the tortilla and roll into a cylinder. Place seam side down in a large 9- × 13-inch baking pan. Repeat until all tortillas are filled, rolled and placed side by side in the dish.

4. Pour the remaining green sauce over all. Scatter the cheese and onions on top. Bake, uncovered, about 20 minutes or until the sauce is bubbling and the cheese is melted. Drizzle crema over the top and sprinkle with chopped cilantro.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 551
Calories from Fat: 157

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Enchiladas, Tamales, and Tortilla Casseroles
Baked Aztec Chicken Casserole
Basic Corn Tortilla Dough
Basic Corn Tortillas
Basic Crepes
Basic Tamale Dough
Black Bean Enchiladas
Cheese Enchiladas in Red Sauce
Cheese and Tortilla Casserole
Chicken and Tortilla Casserole with Green Sauce
Corn Crepes
Corn Crepes with Chicken and Corn
Crepes with Corn Mushroom
Folded Tortillas in Bean Sauce
Folded Tortillas in Pasilla Chile Sauce
Folded Tortillas in Tomato Sauce
Fresh Corn Tamales
Masa Dumplings
Meatball and Tortilla Casserole
Mushroom Crepes
Pork and Tortilla Casserole
Potato and Tortilla Casserole
Seafood Enchiladas
Stacked Beef Enchiladas
Swiss Enchiladas
Tamales Wrapped in Swiss Chard
Tamales in Banana Leaves, Oaxaca Style
Tamales with Beef or Pork
Tamales with Chicken
Tamales with Jalapeños, Cheese, and Corn
Tamales with Shrimp
Tamales, Monterrey Style
Tortilla, Bean, and Corn Casserole
Tortilla, Corn, and Zucchini Casserole
Tortillas in Ancho Chile and Red Pepper Cream Sauce
Turkey Enchiladas in Green Sauce
Vegetable Enchiladas
Vegetable Tamales with Black Bean Sauce
White Flour Tortillas
Yucatán Tamale Pie