THE Enchilada Recipe

I'm not typically an Enchilada kinda gal, but I love these. This is a more complex recipe than I would normally spring for, but they're delicious. You can double this recipe and portion out in disposable aluminum baking pans and get several meals out of it. It's especially awesome if someone is willing to do the hard work for you (thank you Granna!).

Los Tios Enchiladas Verdes, Tomatillo Sauce

8 cups Tomatillo Sauce
4 cups coarsely shredded cooked chicken
6 cups shredded Monterey Jack cheese, divided
1 teaspoon oregano
1-teaspoon salt
2 cups vegetable oil
12 (6 in) corn tortillas
1 1⁄2 cups sour cream
2 avocados, sliced

Tomatillo Sauce:
Heat 2 tablespoons vegetable oil in 3 to 4-quart saucepan over medium heat. Add 2 teaspoons chopped garlic and cook until soft. Stir in 3 1⁄2 pounds tomatillos (roasted and pureed), 1 roasted and pureed jalapeño, 1 1⁄2 cups chicken broth, 1⁄2-teaspoon white pepper, 1⁄2-teaspoon salt and 1⁄4-teaspoon sugar. Bring to a boil. Reduce heat to simmer. Add 1 cup fresh cilantro and simmer uncovered, stirring occasionally 15 minutes.

Enchiladas:
In a large bowl, mix chicken, 2 cups cheese, oregano and salt; set aside. Pour oil to a depth of 1⁄4 inch into an 8 to 10 inch frying pan over medium heat. When oil is hot, cook each tortilla, turning once, until just limp and slightly blistered (about 10 seconds per side). Add more oil as needed. Drain on paper towels. Preheat oven to 350°. While tortillas are still warm, spoon 1⁄2 cup of chicken mixture down the center of each. Roll each tortilla around filling and place seam down in a 10-by-15 inch-baking dish. Cover enchiladas with Tomatillo Sauce and top with remaining cheese. Bake uncovered until hot in center and cheese is melted.

To Serve:
Spoon sauce onto dinner plates and set 2 or 3 enchiladas atop each. Top with dollop of sour cream and avocado slices. Serve with rice and beans.
sdf