Enchiladas Suizas with Chicken

Ingredients

• 4 cups salsa verde*
• 1 cup Mexican Crema (subsitute for heavy cream or creme fraiche)
• 12 fresh corn tortillas or 6-inch store-bought corn tortillas
• 1/4 cup vegetable or light olive oil if using store-bought tortillas
• 4 cups cooked shredded chicken
• from store-bought rotisserie chicken
• 1 1/2 cups (about 6 ounces) shredded Chiuhuahua or Emmental or Meunster cheese
• 1 cup finely chopped white onion
• 1/3 cup chopped cilantro
• 2 pounds tomatillos
• husked and washed
• 2 jalapenos
• stems removed
• 3 small garlic cloves
• 1 teaspoon ground cumin
• 1 bunch cilantro
• thick bottom stems removed; the rest washed and shaken dry
• 1 tablespoon vegetable oil
• 1 tablespoon salt or to taste

Instructions

1. Put the tomatillos and jalapenos in a 3-quart saucepan.
2. Pour in enough cold water to barely cover (about 3 1/2 cups).
3. Bring to a boil and cook until the jalapenos are soft and the tomatillos are tender.
4. Remove from the heat and let stand 15 minutes to finish cooking the inside of the tomatillos.
5. Drain the tomatillos and chilies (gently to avoid breaking the tomatillos) in a colander.
6. Wipe out the pan and set aside.
7. Put the tomatillos, jalapenos, garlic and cumin in a blender jar.
8. Blend a few seconds, just until the tomatillos are coarsely chopped.
9. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro.
10. Do not over-blend or you will grind the seeds and make a thick and pasty rather than smooth and shiny sauce.
11. Heat the oil in the cleaned pan over medium heat.
12. Pour in the contents of the blender.
13. Bring to a simmer and simmer until lightly thickened, about 10 minutes.
14. Season with salt.
15. The sauce can be stored in the refrigerator for up to 3 days.
16. Reheat over low heat before using.