Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed
1 medium white onion, chopped
2 cups chicken broth, plus a little extra if needed
1/2 cup homemade crema, crème fraiche or heavy (whipping) cream
3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes OR 2
28-ounce cans good-quality whole tomatoes in juice, drained
1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil
for brushing or spraying the tortillas
About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or
2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or
the like) or Monterey Jack, brick or mild cheddar
12 corn tortillas
A few sliced rounds of white onion, separated into rings, for garnish
Fresh cilantro sprigs for garnish
How to Make It
For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they
For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.
In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.
Other preliminaries. Stir the crema (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.
Heat the oven to 350°. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.
Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.
Copyright 2000 Rick Bayless, Mexico One Plate At A Time, Scribner
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