Creamy Enchiladas with Chicken, Tomatillo and Poblano - Rick Bayless
INGREDIENTS
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3pounds (18 to 24 medium)tomatillos, husked and rinsed
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1largefresh poblano chile
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1 1/2tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for spraying the tortillas
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1medium white onion, chopped
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2cups chicken broth, plus a little extra if needed
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Salt
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1/2cupMexican crema , crème fraiche or heavy (whipping) cream
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About 2cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken
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2/3cup shredded Jack cheese or Chihuahua cheese
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12 corn tortillas
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A few sliced rounds of white onion, separated into rings, for garnish
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Fresh cilantro sprigs for garnish
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1/4cupfreshly grated Mexican queso añejo for garnish
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