ollie and recipe by Powell Terrell
photo by Frank Verges
Ingredients:
Mozzarella cheese
1 Poblano pepper
2 Bay leaves
1 Can corn
1 Onion
2 Jalapeños
9 Tomatillos
4 Cloves garlic
1.5-2lbs chicken
8oz Sour cream
1 Bunch cilantro
Tortillas
Olive oil
Directions:
1) Roast your poblano pepper over an open flame (I use the burner on my stove). If you have an electric stove top skip this step.
2) When Poblano is charred all over remove the stem and seeds and scrape the pepper clean.
3) Throw in a pot one half of an onion, two bay leaves and all of your chicken. Bring to a boil and then let it cook on medium to low heat for about 30 minutes.
4) In another pot boil the other half onion, the tomatillos, the jalapeños, and garlic until the tomatillos and jalapeños are soft. You can add the poblano here if you didn’t roast it over fire.
5) Blend all of these ingredients along with a handful of Cilantro and your Poblano.
6) Pour this blended mixture back into a pot, add about a cup and a half of broth from your chicken pot, all 8oz of sour cream, stir and cook for about 10-15 minutes or until your sauce is the consistency of a salsa verde and not a verde soup. Salt this to taste.
7) To a pan with oil apply medium heat, fry 10-12 tortillas on both sides for 10 seconds each.
8) Remove the chicken from the pot and shred it. Add about a cup of your salsa, and the corn strained of course. You can add more salt to taste here if you want.
9) On a baking dish layer the bottom with a coat of the salsa.
10) Take a tortilla and dip both sides into the pot of salsa, place the tortilla on a flat surface and add the chicken mixture. Roll this up and place it into the baking dish. Repeat this step until you’ve used all of the tortillas and chicken.
11) Top off your enchiladas with the remainder of the sauce or at least a good amount of it, and your shredded mozzarella.
12) Place in the oven at 365 ° until the cheese is melted and the enchiladas look good.
13) Serve and top with fresh chopped onion and cilantro.
14) Garnish with green onion and enjoy.
