Chicken Enchiladas with Tomatillo Sauce

• 1 pound (about 3) boneless, skinless chicken breasts
• 2 cloves garlic, slightly crushed
• 2 onions, halved
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 2 cups Fresh Tomatillo Sauce (page 95)
• 1/3 cup plus 1 tablespoon olive oil
• Black pepper
• 12 fresh corn tortillas
• Cilantro sprigs for garnish
• 1/3 cup crumbled queso fresco or feta cheese
• 1 cup Mexican crema, homemade (page 102) or store-bought
• 1/2 head iceberg lettuce, shredded

1. Combine the chicken breasts, garlic, 1 onion, bay leaves, oregano, and 1/2 teaspoon of salt in a saucepan.
2. Add enough water to cover the chicken and bring to a boil.
3. Decrease the heat to a simmer and cook for 35 minutes.
4. To check for doneness, slit the chicken in half to make sure the interior is no longer pink; the juices should run clear.
5. Allow the chicken to cool in the broth (this will keep it moist).
6. When it is cool enough to handle, shred the chicken by hand by pulling apart the fibers of the chicken with your fingers.
7. Slice the remaining onion.
8. Heat 1 tablespoon of the oil in a saute pan over medium-high heat.
9. When the oil is hot, add the onion and saute until it becomes limp and translucent.
10. Toss the chicken with the onion and season with salt and pepper.
11. Transfer to a bowl and set aside.
12. To build the enchiladas, you will need to create a three-part assembly line made up of two saute pans and the bowl containing the shredded chicken and onion.
13. You will also need to have an empty plate and the serving platter on hand.
14. First, heat the remaining 1/3 cup oil in a saute pan over medium-high heat.
15. Next, pour the tomatillo sauce into the other saute pan and place over medium heat.
16. Now the assembly line: Working with one tortilla at a time, dip a tortilla in the oil and allow it to fry for 15 seconds on each side.
17. Transfer the lightly fried tortilla to the saucepan holding the tomatillo sauce and coat well with the sauce.
18. Transfer to the empty plate, place about 1/4 cup of the shredded chicken in the center, and roll.
19. Place the enchilada on a serving platter seam side down.
20. Repeat with the remaining tortillas.
21. Once you have finished assembling the enchiladas, pour any remaining tomatillo sauce over the enchiladas and top with sprigs of cilantro and crumbled queso fresco.
22. Serve with Mexican crema and shredded lettuce alongside.
23. TECHNIQUES
24. Frying the Tortillas
25. This recipe calls for frying the tortillas.
26. This not only adds to their flavor and texture, but it also allows you to roll them up without tearing them.
27. In order to get crispy tortillas, the oil they are fried in must be very hot.
28. Test the oil by dipping a piece of a tortilla in it.
29. If it sizzles, it is ready.
30. If it just bubbles, it is not ready.
31. Keep heating the oil until it sizzles.
32. If you do not want to fry the tortillas, you can steam them instead.
33. Place about four tortillas at a time in between two moist paper towels and heat in a microwave for about 30 seconds.
34. Dip the steamed tortillas in the warm tomatillo sauce and continue with the recipe as instructed.
35. VARIATION
36. Chicken Enchiladas with Fresh Tomato Sauce
37. Simply substituting the fresh tomatillo sauce with the Fresh Tomato Sauce (page 98) will create the popular red enchiladas.
38. ADVANCE PREPARATION
39. The enchiladas can be assembled about an hour ahead of time and placed in an ovenproof dish.
40. Pour any remaining tomatillo sauce over the enchiladas and cover the dish with aluminum foil.
41. Place in a warm (200F) oven until you are ready to serve.
42. Garnish as instructed.

chicken breasts, garlic, onions, bay leaves, oregano, salt, fresh tomatillo sauce, olive oil, black pepper, corn tortillas, cilantro, queso fresco

Taken from www.epicurious.com/recipes/food/views/chicken-enchiladas-with-tomatillo-sauce-380188 (may not work)