Chicken And Cheese Enchiladas Verdes
|Tomatillos||2 1⁄2 Pound, husked|
|Jalapeno||1 Large, halved|
|Extra-virgin olive oil||1⁄4 Cup (4 tbs) (Or More For Frying)|
|Freshly ground pepper||To Taste|
|Shredded cooked rotisserie chicken||3 Cup (48 tbs)|
|Shredded sharp cheddar cheese||6 Ounce (1 1/2 Cups)|
|Crumbled queso fresco||1⁄2 Cup (8 tbs) (Plus More For Serving)|
|Sour cream||1 Tablespoon (For Serving)|
|Lime wedges||3 (For Serving)|
|Chopped cilantro||1 Tablespoon (For Serving)|
|Chopped onion||1 Tablespoon (For Serving)|
|Chopped tomato||1 Tablespoon (For Serving)|
1. Preheat the oven to 350° In a large, deep skillet of boiling water, cook the husked tomatillos and jalapeno over moderately high heat until softened, about 10 minutes. Drain the tomatillos and jalapeno, then transfer them to a blender and puree until the salsa verde is smooth.
2. Wipe out the skillet and heat the 1/4 cup of olive oil in it. Add the salsa and bring to a boil over moderately high heat. Season with salt and pepper. Spoon a few tablespoons of the salsa into each of 2 shallow 5-by-10-inch baking dishes.
3. In a medium skillet, heat 1/4 inch of olive oil until shimmering. Using tongs, dip a tortilla in the hot oil until coated and cook over medium heat, turning once, until pliable, about 10 seconds. With the tongs, carefully lift the tortilla out of the oil and dip it into the hot salsa verde, making sure to coat both sides. Transfer the salsa-coated fried tortilla to a large plate. Repeat with the remaining tortillas, stacking them on the plate.
4. Arrange 8 of the tortillas on a work surface and spoon shredded chicken in the center of each; season with salt and pepper. Roll the tortillas into loose cylinders and transfer them to one of the prepared baking dishes, seam side down. Repeat with the remaining tortillas, filling them with the shredded cheddar cheese. Spoon the remaining salsa verde over the enchiladas and sprinkle them with the 1/2 cup of crumbled queso fresco. Bake for about 30 minutes, until the enchiladas are hot and the salsa is bubbling. Serve the enchiladas with sour cream, lime wedges, cilantro. onion, tomatoes and additional queso fresco on the side.