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1
The sauce and the filling: Heat the tomatillo sauce in a small, covered pan over low.
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2
Warm up the chicken in a separate pan over low heat (sprinkled with a little water so it wont dry out), then stir in the cream or sour cream, onion and salt; set aside off the fire, covered.
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3
The tortillas: If the tortillas are moist, let them dry out for a few minutes in a single layer.
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4
Heat the oil in a small skillet over medium-high.
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5
When sizzlingly hot, quick-fry the tortillas to soften them, one at a time, for 2 to 3 seconds on each side.
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6
Drain on paper towels.
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7
Assembling the enchiladas: About 20 minutes before serving, preheat the oven to 350.
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8
Pour a cup of the warm sauce into a plate.
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9
Lay a tortilla in the sauce, flip it over, lay a scant 2 tablespoons of the filling across the center and roll it up (fingertips are most efficient here).
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10
Transfer to a baking dish, then continue filling and rolling the rest of the tortillas.
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11
Pour the remaining sauce over the enchiladas, being careful to cover the ends.
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12
Baking: Immediately cover the dish with foil and bake just long enough to heat through, about 10 minutes.
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13
Sprinkle the enchiladas with the crumbled cheese, decorate with onion rings and radishes, and serve right away.
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14
Traditional Variations
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15
Enchiladas Suizas: Prepare the recipe as directed, adding 1 cup Thick Cream or whipping cream to the tomatillo sauce.
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16
Top the enchiladas with 6 ounces (1 1/2 cups) grated melting cheese like mild cheddar or Monterey Jack (see Notes) and bake 10 minutes uncovered at 400.
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17
Omit the other garnishes.
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18
Seafood Enchiladas: In the northwest, they frequently replace the chicken with 1 1/4 cups flaked, poached, boneless fish (like sea bass, halibut, codeven chopped shrimp or shredded crab).
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19
Complete the recipe as directed.
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20
Traditional North American Variations
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21
Cheese Enchiladas: Use 1 pound grated mild cheddar or Monterey Jack in place of the chicken filling (grated onion may be added, but no cream).
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22
Complete the recipe as directed, baking the enchiladas until the cheese melts.
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23
A little cheese may be sprinkled on the enchiladas before baking.
