recipes: chicken enchilades verdes

my latest recipe escapade was a batch of homemade chicken enchilades verdes. i combined a couple of recipes to create my ultimate in green chile goodness. any excuse to eat beans and my mexican rice is my idea of a dream come true.

verde sauce:

• 1 lb tomatillos (about 15), husked and cut into quarters
• 1 1/4 cup chicken broth
• a pinch of salt
• 1 jalepeno pepper, seeded and chopped

combine all ingredients, bring to a boil and reduce heat, letting the combo simmer for about 15 minutes (or until the tomatillos are soft). use an immersion blender (or a food processer or real blender, whatever) to puree the mixture. bring it back to a simmer for just a few minutes to let it reduce a little bit more.

filling:

• 4 shredded chicken breasts (shred after boiling in water for 20 minutes with half of a white onion and two cloves of garlic)
• 1/2 up queso fresco
• 1 cup shredded cheddar
  
• 1/3 cup fresh minced cilantro
• 1/3 cup sour cream
• 1 tbsp fresh lime juice
• 1/2 tsp cumin
• salt and pepper
  

combine all ingredients and fill tortillas (i prefer flour), rolling and placing in baking dish side-by-side. make sure you'd spread some of the salsa verde in the bottom of the baking dish first. sprinkle with more cheese and top with plenty of salsa verde. cook for 10 minutes at 400 degrees and serve after the salsa verde starts to bubble and the tortillas get a tiny bit brown.