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1
Preheat oven to 450 degrees (225 C.).
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2
In a bowl toss tomatillos, onion, garlic, chiles, oil, salt and pepper to taste.
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3
Transfer mixture to small baking pan and roast in the oven for 20 to 30 minutes, until lightly browned.
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4
Remove from oven and cool in pan.
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5
Add roasted tomatillo mixture to food processor and pulse to a coarse puree.
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6
Add cilantro and season to taste with salt and sugar.
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7
Cover and chill until ready to use.
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8
This sauce will keep up to 3 days.
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9
Heat chicken broth in small saucepan and add chicken.
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10
Bring to boil, reduce heat and simmer uncovered for 10 minutes.
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11
Remove pan from heat and let chicken cool in the broth.
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12
Shred the chicken and reserve.
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13
Heat 3 tbsp (45 ml) oil in skillet over medium-high heat and saute onion 3 minutes, until softened.
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14
Add garlic and saute 2 minutes.
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15
Add chiles, cilantro and chicken and stir to combine well.
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16
Remove from heat.
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17
Heat the salsa verde in small saucepan over medium heat for 5 minutes.
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18
Stir in the creme fraiche and salt to taste.
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19
Reduce heat to low.
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20
Preheat oven to 350 degrees (175 C.).
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21
Heat small skillet over medium-high heat and spray with cooking spray.
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22
Fry each tortilla until softened, but not crispy.
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23
Transfer tortillas to paper towels to blot excess oil.
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24
Dip one tortilla in sauce and transfer to plate.
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25
Place about 2 tbsp (30 ml) of filling down center of tortilla; roll tightly.
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26
Transfer the rolled enchilada, seam-side down, to a 9 x 13 inch baking dish spread with 1 cup (225 ml) salsa verde.
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27
Repeat process with remaining tortillas and arrange enchiladas in one layer.
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28
(It will take more than 1 baking dish.)
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29
Pour remaining sauce over enchiladas and cover with foil.
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30
Bake 20 minutes or until heated through.
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31
Remove dish from oven and remove foil.
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32
Preheat broiler and sprinkle enchiladas with cheese.
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33
Broil 4 inches from heat for 2 to 3 minutes, until lightly brown.
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34
Serve immediately.
