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1
Sauce:.
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2
Roast poblano peppers under broiler, turning frequently until skin blackens.
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3
Remove from heat and put in paper bag or covered pot to allow peppers to steam as they cool.
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4
When cool, rub or wash off blackened skin.
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5
Remove stem and scoop out seeds.
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6
Remove and discard any dry husks from tomatillos.
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7
Place with water in microwaveable bowl and cook on full power until tender, 3-4 minutes.
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8
Turn halfway through cooking so all sides get tender.
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9
Place roasted peppers, cooked tomatillos, cooking liquid, peanuts, onion, 2 tablespoons cilantro and salt into blender and process until smooth.
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10
Add additional water to desired consistency.
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11
Set aside.
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12
Chicken:.
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13
Mix together marinade ingredients.
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14
Coat chicken well with cilantro paste and let stand 15 minutes.
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15
Fry in 2 tsp oil over high heat.
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16
Remove from pan, shred and set aside.
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17
Enchiladas:.
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18
Fill a shallow bowl or pie pan with boiling water.
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19
Dip each tortilla in water to soften, 10-15 seconds.
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20
Fill each tortilla with 1/4 cup chicken and 1 tbsp chevre.
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21
Roll up and place closely side-by-side on 9-inch baking pan.
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22
Pour green sauce evenly over filled enchiladas, covering all tortilla edges.
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23
Sprinkle 1/4 cup chevre on top.
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24
Bake in preheated oven at 350F until heated through, about 15 minutes (chevre will not melt).
