Ingredients
1 poblano chile
8 tomatillos
2 jalapeño peppers
1 small piece of white onion
1 garlic clove
Salt to taste
1 tsp chicken bouillon
½ cup water (from boiling the tomatillos and jalapeños)
½ block of cream cheese (4 oz)
Shredded cooked chicken
Corn tortillas
Oil (for lightly frying tortillas)
Shredded mozzarella cheese
Instructions
Roast the poblano chile: Toast the poblano chile on a hot comal or skillet on both sides until fragrant. Remove and place it in a plastic bag to steam (“sweat”) for a few minutes. Then peel off the skin and remove the seeds.
Boil the vegetables: In a small pot, bring the tomatillos and jalapeños to a boil. Once they change color and soften, remove from heat.
Make the sauce: Transfer the boiled tomatillos and jalapeños to a blender. Add the roasted ancho chile, onion, garlic, salt, chicken bouillon, green seasoning, cream cheese, and ½ cup of the cooking water. Blend until smooth and creamy. Set aside.
Prepare the tortillas: Lightly pass each tortilla through a bit of hot oil to soften them.
Assemble the enchiladas: Fill each tortilla with shredded chicken and roll tightly.
Layer and bake: •Spread a layer of green sauce on the bottom of a baking dish. •Arrange the rolled enchiladas on top. •Pour more sauce over them. •Sprinkle generously with mozzarella cheese.
Bake: Bake at 400°F for 12–15 minutes, or until the cheese is melted and slightly golden on top.
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