Well, last night we had Enchiladas, Round 2.
Ingredients: 5 lb. chicken, 1 1/2 lbs. white cheddar, grated, 2 pkgs. large flour tortillas, 1 1/2 lbs. tomatillos, 2 large or 3 med poblano peppers, 2 large or 3 medium jalepeno peppers, 3 large onions, 3 cloves garlic, 1/2 bunch cilantro w/stems removed, 1 lime, 2 tsp. cumin, Badia Adobo, olive oil, 4 tbsp. AP flour, 2 cans chicken stock, kosher salt and pepper. Sour cream and guacamole for topping.
Butterfly the chicken, cutting the backbone out with kitchen shears, and remove wingtips. Turn chicken over and tie the legs together, flattening the bird. Sprinkle liberally front and back with Adobo rub. Roast the bird at 275 degrees for an hour and a half, skin side down at first, turning half way through (I do this on my grill). Remove and let cool. Remove the skin and bones, chop the chicken into 1/2″ cubes. Refrigerate.
Roast the poblano peppers (on the grill, or under a broiler), turning, until the skin is blistered all the way around. Put in a bowl and cover with plastic wrap, letting steam for about 20 minutes until cool enough to handle. Remove the skin, stems, and seeds, and chop into 1/3″ dice. Cover & refrigerate.
Slice 2 of the onions into fine slices. In a very large saucepan, add enough olive oil to just cover the bottom, heat to high. When oil is very hot, add the onions, and a generous bit of salt and pepper. Stir until beginning to brown, reduce heat. Let these onions carmelize for at least 45 minutes, stirring occasionally, until reduced by 3/4, and very dark and sweet.
Preheat the oven to 325. While the onions are browning, remove the papery covering from the tomatillos, cut in half and remove the little stem end (like a tomato). Cut the remaining onion in eighths. Slice the jalepenos in half, discarding the stem and removing most of the seeds (depending on your crowd’s propensity for hot), peel and smash the garlic cloves. Spread the onion, tomatillos, garlic, and jalepenos on a cookie tray, lightly sprizzle with olive oil, and salt and pepper. Roast for a half an hour. Remove and let cool slightly while you’re finishing the onion sauce.
Add another 3 tbsp. olive oil to the carmelized onions, and the flour, stirring for a few minutes until the flour browns, making a roux. Add 1 tsp. cumin. Add a can of the stock, the chicken, and the poblano peppers. The mixture should be moist enough to hold the mixture together, so use the 2nd can of broth until there is sufficient liquid to hold everything together (like a very thick stew), but not soupy. Check the seasoning for salt and pepper, add as necessary.
Process the roasted vegatables in the Cuisinart, with the cilantro, 1 tsp. cumin, and juice of one lime to create the Salsa Verde (check the seasoning for salt). In a large lasagna pan, add about a cup of salsa, spread with a spatula, then tap the pan to evenly distribute. On a dinner plate, place a tortilla, and about 1/2 cup of the chicken mixture, distributing the chicken mixture across the tortilla, about 2″ wide. Sprinkle cheese across the meat to cover, and roll the tortilla like a cigar. Place in the pan. Repeat until the pan is full, usually this requires about 12 tortillas. Sprinkle the remaining cheese over the top of the enchiladas, then cover with the remaining Salsa Verde, again spreading evenly w/a spatula. Bake at 325 degrees for 25 minutes until bubbly and golden. Serve with guacamole and sour cream.
~ Blonde Gator
<edit> Recipe w/pictures