Chicken Enchiladas in Tomatillo Sauce
Adapted from Simply Mexican by Lourdes Castro
2 cloves of garlic, slightly crushed
1 onion, halved
2 bay leaves
1 tsp dried oregano1/2 tsp. salt ( plus more to taste)
2 cups Fresh Tomatillo Salsa
3-5 Tbsp. olive oil
1 onion, sliced thin
9-12 fresh corn tortillas ( this really depends on how full you stuff 'em)
Cilantro sprigs for garnish
1/3 cup crumbled cotija or feta cheese
1 cup mexican crema (OR, you could do like I did and thin out some sour cream with milk)
Optional: shredded iceberg lettuce for garnish
First, poach the chicken. Add chicken, garlic, one onion ( 2 halves), bay leaves, oregano and 1/2 tsp salt to a large saucepan. Add enough water to cover the chicken and bring to a boil. Decrease heat and simmer ( low boil) for 35 minutes until chicken is done. To check, just slit the chicken and make sure it's no longer pink and the juices run clear. Allow the chicken to cool in it's broth and when it's cool enough to handle, shred the chicken by hand or with two forks, pulling apart all those delicious fibers.
Note: You can prepare the chicken the day before. Just keep refridgerated.
Next, saute the second onion that you sliced in 1 tbps of oil. Toss in the shredded chicken when the onion is soft and translucent. Transfer to a bowl and set aside.
Meanwhile, heat the 2 cups of tomatillo sauce over medium heat. Also, prepare your tortillas by lightly pan frying ( 1 tbsp oil per two to three tortillas) the tortillas in a flat skillet until golden but still pliable.
To build the enchiladas, you need your serving platter or individual plates on hand. To assemble, fill a tortilla with the chicken and onion filling ( about 1/4 cup each) and roll, placing the seam side down on your plate. Once you have placed as many as you like on your platter or plate, top with heated tomatillo sauce and finish with crumbled cheese, mexican crema ( or thin sour cream), and sprigs of cilantro. Serve shredded lettuce alongside if you choose.