- 2 Poblano peppers,
- 2 Serrrano peppers, stemmed and seeded to taste
- 1.5 pounds of tomatillos, husks removed and rinsed well
- 1 cup of fresh cilantro, rough chopped
- 5 cloves of garlic
- 1 teaspoon cumin
- 1.5 cups of sour cream
- 8 corn tortillas
- 3 cups of shredded chicken
- 2 cups shredded Mexican cheese (queso Oaxaca or mozzarella)
- Preheat broiler to high
- Line a baking sheet with aluminum foil and arrange the poblanos, serrano, and tomatillos on the baking sheet
- Place the sheet within 6 inches of the broiler and broil until browned, flipping halfway between (tomatillos will require less time, about 7 minutes and peppers about 15 minutes
- When everything is charred and blistered, transfer to a gallon-sized plastic bag, and seal until cooled allowing everything to steam (this makes it easier to skin the peppers)
- When cool enough to handle, peel skins from tomatillos and chilis and seed poblanos. Seed serranos to taste (they are very hot, so seed accordingly)
- Place roasted chilis, tomatillos, garlic, cumin, sour cream, and cilantro into blender and blend until smooth
- Heat tortillas briefly in the microwave to soften (about 15 seconds).
- Mix ½ cup of enchilada sauce with the chicken and combine well.
- Spoon the chicken mixture over each tortilla and then roll each one up.
- Cover the bottom of a 9 x 13 baking dish with a thin layer of enchilada sauce and then top with shredded cheese.
- Reserve the remaining enchilada sauce for serving.
- Bake the enchiladas for 25 minutes, until cheese melts.
Recipe by Feeling Foodish at http://feelingfoodish.com/enchiladas-suizas/