Note: To dry-roast the tomatillos, remove outside skin and rinse to get rid of sticky exterior. Pat dry and put in hot cast-iron pan. Cook until blackened all over. To dry-roast jalapeños, place chiles in hot cast-iron pan over medium-high heat and cook, turning often, until blackened on all sides. To dry-roast garlic, place unpeeled garlic cloves in hot cast-iron pan for about 4 minutes per side, until blackened, then cool and peel. To dry-roast onions, place peeled and quartered onion in hot cast-iron pan and cook for about 15 minutes, turning occasionally, until onion has softened and blackened slightly. Mexican crema is a version of crème fraîche, which is like sour cream. From “The Gourmet Mexican Kitchen,” by Shannon Bard.
• 1/4 c. fresh cilantro, chopped
• 1 tbsp. salt
• 1/2 tsp. black peppercorns
• 1 garlic clove
• 1/2 white onion, quartered
• 1 bay leaf
• 16 c. water
• 4 chicken breasts, boneless, skinless and rinsed
• 10 tomatillos, peeled and dry-roasted (see Note)
•21 jalapeños, dry-roasted and stemmed (see Note)
• 2 garlic cloves, dry-roasted (see Note)
• 1/2 medium white onion, quartered and dry-roasted (see Note)
• 1 bunch cilantro, stemmed and coarsely chopped
• 2 tsp. salt
• 1/2 c. Mexican crema (see Note)
• 12 corn tortillas
• 2 tbsp. canola oil
• 1 c. shredded Monterey Jack cheese
• 1/4 c. cilantro, chopped
• 1/2 small white onion, cut into rings
To poach chicken: Place cilantro, 1 tablespoon salt, peppercorns, garlic clove, 1/2 onion and bay leaf in a heavy 6-quart stockpot. Cover completely with 16 cups water and bring to a boil over medium-high heat. Cut and discard excess fat from chicken. Place chicken breast in boiling water and immediately reduce heat to medium-low. Simmer chicken, uncovered, for 20 minutes, until cooked through and tender. Remove pot from heat and set aside to cool. Once cool to touch, remove chicken from stockpot and gently pull into long strands. Set aside.
To make suizas sauce: Combine tomatillos, jalapeños, 2 garlic cloves and 1/2 quartered onion in the bowl of a blender or food processor. Quickly pulse ingredients 2 to 4 times until broken up and roughly chopped. Add 1 bunch cilantro and 2 teaspoons salt to chopped mixture and quickly pulse another 4 to 6 times until thoroughly blended and chopped. Pour tomatillo salsa into medium-size saucepan and heat over medium-low heat for 3 to 4 minutes until reheated. Remove from heat and stir in Mexican crema.
To assemble enchiladas: Preheat oven to 350 degrees. Spread tortillas, overlapping as little as possible, across a sheet pan. Brush tortillas lightly with canola oil and place in preheated oven for 1 to 2 minutes until warm.
Evenly spread 1 cup sauce onto bottom of heavy baking dish. Add portion of chicken to a tortilla and roll like a cigar. Repeat with remaining tortillas and chicken. Top rolled enchiladas with remaining sauce and sprinkle with cheese. Bake for 12 to 15 minutes, uncovered, until heated through and cheese has melted. Remove from oven and serve topped with fresh chopped cilantro and white onion rings.