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1
Prepare sauce: Heat water in large pot to boiling.
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2
Add tomatillos, 2 onion halves, 6 garlic cloves,
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3
and 7 serrano chiles.
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4
Simmer uncovered 30 minutes.
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5
Let cool slightly, then drain, reserving about 1 cup cooking liquid.
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6
Place solids in blender or food processor.
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7
Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
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8
Process until smooth.
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9
Heat oil in medium saucepan.
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10
Add onion slices and saute until lightly browned.
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11
theme
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12
Stir in sauce and season with salt.
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13
Simmer uncovered until slightly thickened, about 30- 45 minutes.
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14
If sauce thickens too much, thin it with remaining cooking liquid.
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15
Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
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16
Heat 2 qt water in large pot to boiling.
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17
Add chicken, onion, garlic, and salt to taste.
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18
Simmer just until chicken is cooked through,
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19
about 30 minutes.
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20
Let cool, then remove chicken from liquid.
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21
Remove and discard skin and bones; shred meat.
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22
Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
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23
Cook tortilas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
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24
Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
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25
This will drain them and keep them soft and warm.
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26
Heat oven to 350 degrees F.
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27
Coat two 13 X 9 baking pans with vegetable oil.
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28
Dip each tortilla in sauce.
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29
Fill tortillas with shredded chicken and roll up.
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30
Arrange a dozen filled tortillas in each pan.
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31
Top with green sauce.
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32
Spoon creme fraiche (or sour cream) over sauce.
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33
Sprinkle chopped onion and cilantro over the top.
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34
Sprinkle cheese over all.
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35
Bake for 25 minutes.
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36
Broil briefly if the top needs some browning
