Enchiladas Suizas with Salsa Verde

• 3 cups (700 ml) chicken broth
• 1 lb (.5 kg). skinless, boneless chicken breasts
• 3 tbsp (45 ml) canola or olive oil
• 1/2 cup (125 ml) finely chopped white onion
• 2 tsp (10 ml) minced garlic
• 3 minced Serrano chilies (optional or to taste)
• 1/4 cup (60 ml) coarsely chopped fresh cilantro
• 1/2 cup (125 ml) creme fraiche
• 18 corn tortillas
• 1 cup (225 ml) crumbled queso anejo or lightly salted feta cheese
• 1-3/4 lbs (.8 kg). tomatillos, husked and rinsed
• 1-1/2 cups (350 ml) chopped white onions
• 4 large garlic cloves, peeled
• 3 jalapeno chilies (optional or to taste)
• 1 tbsp (15 ml). canola or olive oil
• 1/3 cup (80 ml) coarsely chopped fresh cilantro
• salt and pepper, to taste
• pinch of sugar

1. Preheat oven to 450 degrees (225 C.).
2. In a bowl toss tomatillos, onion, garlic, chiles, oil, salt and pepper to taste.
3. Transfer mixture to small baking pan and roast in the oven for 20 to 30 minutes, until lightly browned.
4. Remove from oven and cool in pan.
5. Add roasted tomatillo mixture to food processor and pulse to a coarse puree.
6. Add cilantro and season to taste with salt and sugar.
7. Cover and chill until ready to use.
8. This sauce will keep up to 3 days.
9. Heat chicken broth in small saucepan and add chicken.
10. Bring to boil, reduce heat and simmer uncovered for 10 minutes.
11. Remove pan from heat and let chicken cool in the broth.
12. Shred the chicken and reserve.
13. Heat 3 tbsp (45 ml) oil in skillet over medium-high heat and saute onion 3 minutes, until softened.
14. Add garlic and saute 2 minutes.
15. Add chiles, cilantro and chicken and stir to combine well.
16. Remove from heat.
17. Heat the salsa verde in small saucepan over medium heat for 5 minutes.
18. Stir in the creme fraiche and salt to taste.
19. Reduce heat to low.
20. Preheat oven to 350 degrees (175 C.).
21. Heat small skillet over medium-high heat and spray with cooking spray.
22. Fry each tortilla until softened, but not crispy.
23. Transfer tortillas to paper towels to blot excess oil.
24. Dip one tortilla in sauce and transfer to plate.
25. Place about 2 tbsp (30 ml) of filling down center of tortilla; roll tightly.
26. Transfer the rolled enchilada, seam-side down, to a 9 x 13 inch baking dish spread with 1 cup (225 ml) salsa verde.
27. Repeat process with remaining tortillas and arrange enchiladas in one layer.
28. (It will take more than 1 baking dish.)
29. Pour remaining sauce over enchiladas and cover with foil.
30. Bake 20 minutes or until heated through.
31. Remove dish from oven and remove foil.
32. Preheat broiler and sprinkle enchiladas with cheese.
33. Broil 4 inches from heat for 2 to 3 minutes, until lightly brown.
34. Serve immediately.

chicken broth, skinless, olive oil, white onion, garlic, serrano chilies, fresh cilantro, creme fraiche, corn tortillas, queso anejo, white onions, garlic, chilies, olive oil, fresh cilantro, salt, sugar

Taken from online-cookbook.com/goto/cook/rpage/00078A (may not work)