I'll admit, these are a little more labor-intensive than other enchilada recipes out there. But the results are well worth it! For the filling you poach the chicken in a flavorful broth then mix it with jack cheese and plenty of fresh cilantro.
And for the salsa verde you roast your own poblano (or paseo) peppers and mix them with other delicious flavors in the food processor!
I am sure if you try this recipe you will be hooked on enchiladas verde too!
(recipe adapted from Cooks Illustrated)
4 teaspoons vegetable oil
1 medium onion, chopped medium (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 cups low-sodium, gluten-free chicken broth
1 pound boneless, skinless chicken breasts (2 to 3 breasts), trimmed of excess fat
2 28 ounce cans of tomatillos, drained and rinsed (found in the Mexican food section)
3 medium poblano (or paseo) chiles, halved lengthwise, stemmed, and seeded
1 - 2 1/2 teaspoons sugar
1/2 cup coarsely chopped fresh cilantro leaves
8 ounces Pepper Jack cheese or Monterey Jack cheese, grated (2 cups)
12 (6-inch) corn tortillas
Garnish with scallions, sour cream, etc.