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1
Place the chicken in a large pot, and pour the chicken stock over it.
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2
Add enough water to cover if necessary.
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3
Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through and very tender, about 1 hour.
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4
Transfer to a bowl to cool, and reserve the stock to use for the enchilada sauce, if desired.
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5
When the chicken is cool enough to handle, remove the meat from the bones, and shred; set aside.
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6
Heat the olive oil in a large skillet over medium heat.
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7
Add the onion, and cook until the slices start to soften, about 5 minutes.
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8
Add the peppers, and cook until tender, about 7 minutes.
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9
Transfer to a bowl, and set aside.
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10
When ready to assemble, preheat the oven to 350F.
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11
Place the enchilada sauce in a medium saucepan over medium heat.
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12
When hot, dip the tortillas into the sauce, one at a time, to soften, and place side by side on 2 baking sheets.
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13
Divide the shredded chicken and pepper mixture among the tortillas.
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14
Place the cheeses in a bowl, and toss to combine.
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15
Top each tortilla with 2 tablespoons grated cheese.
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16
Roll up the tortillas, and place snugly, seam side down, in a 9 x 13-inch ovenproof baking dish.
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17
Top them with the remaining enchilada sauce and with the remaining grated cheese.
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18
Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes.
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19
Serve with sour cream, if desired.
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20
Cut the chiles in half lengthwise; remove and discard the seeds and ribs.
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21
Set aside.
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22
In a small saucepan, bring the chicken stock and the water to a simmer.
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23
Add the chiles; simmer until tender, about 15 minutes.
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24
Set aside.
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25
Fill a medium saucepan with water; bring to a boil.
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26
Fill a large bowl with ice and water; set aside.
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27
Cut an X in the tomato bottoms; add to the boiling water one at a time.
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28
Simmer until the skin begins to peel.
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29
Transfer the tomatoes to the ice bath immediately; cool.
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30
When cool, peel and discard skins; chop, and set aside.
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31
Place the poblano pepper directly on the trivet of a gas stove over high heat.
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32
Turn the pepper with tongs as each side blackens.
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33
(You may also place the pepper on a baking pan and broil in the oven, turning as each side becomes charred.)
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34
Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes.
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35
Peel off the blackened skin; discard.
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36
Cut the pepper in half; discard the seeds.
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37
Roughly chop the pepper, and set aside along with any juices that have collected in the bowl.
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38
Heat the olive oil in a large high-sided skillet over medium heat.
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39
Add the onion, scallions, and garlic; saute until translucent, about 10 minutes.
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40
Add the tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt.
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41
Stir to combine.
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42
Simmer gently for 15 minutes.
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43
Transfer to the jar of a blender or a food processor; puree until smooth.
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44
Return to the pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.
