Chile and Cheese Enchiladas with Tomatillo sauce

These authentic chile, chicken and cheese enchiladas made with tomatillo sauce and housed in stone ground organic tortillas are so delicious, they are sure to please even the toughest connoisseur and even the fearful dinner guest who is afraid of ethnic cuisine!! On top of it, this recipe is so easy to prepare that you will feel like a super chef after you taste them....!! Enjoy this authentic Mexican dish that can feed 4 people if served with a tomato salad.
Here is list of all the ingredients you will need to make this savoury dish:

- 2 organic chicken breasts, cooked* and shredded by hand(*cook for 20 minutes in a pot with boiling chicken stock, and drain)
- 1 tablespoon or two of chopped jalapenos or chipotle chiles
- a package of (5) organic stone ground tortillas (AZIM if possible)
- 1 cup of shredded mozzarella, mild cheddar, or Monterrey jack cheese, or the mexican cheese Oaxaca
- one can of tomatillos, drained and rinsed (you can find cans of tomatillos at most grocery stores, in mexican section)
- one small organic onion, finely chopped
- 1 tbsp organic sunflower oil
- a lightly greased lasagna pan (I use a small 12 x 9 glass dish that fits the 5 enchiladas perfectly)

Step 1: Make the tomatillo sauce. Heat a tablespoon of organic sunflower oil. Add the chopped onion, and saute gently for 3-5 minutes or until soft. Add the drained and rinsed tomatillos and stir to combine with onions. Simmer, while stirring to break up tomatillos for about 5 minutes. Once you stir and all the tomatillos are softened and broken up,and bubbling, take off heat and COOL. Move on to step two while the tomatillo sauce is cooling. Once cool, add the tomatillo mixture to a blender or a food processor and blend briefly until smooth. Set aside.
Step 2:Preheat oven to 350 F. Take the organic tortillas and wrap them in foil. Heat in oven for a few minutes until warm. It should take less then 5 minutes for them to be sufficiently heated. Next, take one tortilla and lay it flat in the bottom of the lasagna dish. Add 1/5 of the shredded chicken and some chopped chipotle or jalapeno, plus some shredded cheese (1 tbsp approx.) and place in the middle of the tortilla. Wrap it up and place it flush to on side of the lightly oiled lasagna pan. Do this for the 4 other enchiladas. Optimally, all 5 wrapped enchiladas would fit perfectly, without a lot of space between them.
Step 3: Pour the tomatillo sauce over the 5 enchiladas and then sprinkle the shredded cheese evenly over the top. Cover with the pan of enchiladas with foil and bake at 350 degrees F for about 20 minutes. After that if you want to have the cheese brown a little you can take the foil off, and broil it for 1-2 minutes, watching it carefully!
Serve immediately with a prepared tomato salad (see photo below) Use fresh arugula, tomatoes and my homemade vinaigrette (1 table spoon of organic oil, one tablespoon of white wine vinegar and a scant teaspoon of Maille Dijon mustard + salt & fresh ground pepper)
Bon Appetite!