Use salsa roja instead of salsa verde for flavour variety.
Serve with diced tomatoes, coriander and lime wedges.
Mexican cooking is really close to my heart. There is something so comforting in the hearty Mexican dishes, the combination of flavours, the street food way of often eating with your fingers and long tradition of home made cooking. Mexican food is not necessarily very spicy. You tend to control the spiciness with lots of different salsas. This enchilada dish is my take on the classic Mexican Enchiladas Suizas, Swiss Enchiladas that is. The name comes from the creamy cheesiness of the dish. Poblano chilies are characteristic to the making, but since they are not available where I live, I use charred green paprika to substitute their mild, smoky flavour. Go ahead and use (canned) poblano chilies where available. Mexicans usually cook their meat whole, cutting or tearing the succulent and tender meat into pieces after it has been cooked. Somehow, the European way seems to be to first cut the meat, then cooking it. I strongly recommend boiling the whole chicken, it is a bit time consuming but other than the time, there is hardly no effort at all. Of course, if you want to take a short cut, just fry the chicken breasts on the pan. The result is quite not as tender though. The short cut I choose to take is using a ready-made salsa verde- sauce since the canned version is widely available unlike the tomatillos needed to make the salsa. The rain, wind and chilly days of late autumn call for something simple but filling, spicy and comforting. And here it is; Salsa Verde Chicken Enchiladas.Instructions:
Put the chicken in a large pot with carrot and halved onions, oregano and salt. Fill up with water. Boil gently for about 3 hours under a lid. Let cool. Tear into small pieces using your fingers or fork. Chicken cooked this way will be amazingly moist and tender. If using a whole chicken you get a flavourful broth to use in a soup as an extra. Half the green bell pepper and grill the halves cut side down in the oven in 250 ° until blistering and charred. Let cool and dice, discard the black skin and seeds. Put the green bell pepper, salsa verde -sauce and crème fraiche in a blender and blend into a smooth sauce.
Take the corn tortillas, 4 at a time and heat them carefully in an oiled frying pan l in moderate heat by turning the tortilla stack from time to time. This is to soften the tortillas, so do not make them crisp. Take a tortilla, fill it with chicken and roll it up. Put the tortilla roll in an oven casserole seam side down. Repeat with 11 tortillas, placing them tightly next to each other. Pour the sauce on top and finish by sprinkling the grated cheese. Bake at 225° for 20 minutes.
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