Chicken Enchiladas

I took a pretty complicated recipe and simplified it so just about anyone (including the non-cooks in the family) can throw it together in a pinch. This one shows up on our table at least twice a month. Honestly, we don't make the homemade sauce very often, it's usually from a jar (I prefer green, but some prefer red)

For the sauce: 1 1/2 lb. tomatillos, husks and stems removed, rinsed and well dried (or substitute 3 cans 11 oz. cans of tomatillos, drained, rinsed, and patted dry) 5 poblano chiles, stemmed, havled, and seeded 1 large onion, cute into 8 wedeges through root end 5 garlic cloves, unpeeled 1 jalapeno chile, stemmed and halved For the enchiladas: 2 cooked chicken breasts (grilled, boiled, baked -- you choose), shredded with two forks 1/2 large onion chopped 1 1/2 c. mexican blend cheese tortillas

Prepare the sauce: Line a sheet pan with parchment and/or aluminum foil Plae tomatillos, poblanos, onion, garlic and jalapeno on the pan, drizzle with oil. Arrange chilis skin side up Broil for 10-13 minutes, rotating sheet halfway through Put tomatillos, onion and juices in food processor Remove as much skin as possible from peppers Remove skin from garlic Remove seeds from jalapeno Add to peppers and garlic to food processor Pulse until mixture is roughly pureed. For the enchiladas: Preheat oven to 375 degrees. Combine shredded chicken, onion and Mexican cheese in a large bowl. Dip tortillas, one at a time, in simmering water. Fill with 1/2 c. chicken, cheese, and onion. Roll and place into a 11x7 casserole pan. Once all tortillas are filled and placed in pan, pour sauce over the tortillas. Cover and bake for 20 minutes. After 20 minutes, uncover pan, sprinkle another 1 c. of cheese on top, return to oven for about 5 minutes, until cheese is melted.

Chris and Susan Muma