For sauce in skillet over medium heat simmer tomatillo, Japs,
and poblano until tender, add to blender and mix with Crema
and cilantro add salt.
For Filling place chicken whole onion, whole garlic cloves,
cilantro, salt and pepper in large pot and bring to boil until
cooked about 30 minutes. allow to cool, shred chicken set
aside.
Heat oven to 350. In a medium sauce pan heat oil over
medium heat dip tortillas one at a time to soften.
Fill each tortilla with shredded chicken roll and place seam
down side by side in 9x13 dish. Pour sauce over enchiladas
and top with shredded cheese bake 20-30 minutes
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