Green Chile Chicken Enchiladas

Authentic-tasting and delicious. I don't know why I keep making enchiladas, they're about the most annoying food in the world to make. It must have something to do with how good they are. Budget at least 90 minutes to make these. They aren't challenging, just time-consuming.

Sauce:
6 anaheim chile peppers
6 tomatillos
2 yellow onions, chopped
3-5 cloves of garlic, minced
1 tsp cumin
1 tsp dried oregano
1/2 tsp ground coriander
1 cup chicken broth

Filling:
Breast meat from 1 rotisserie chicken, or 1 1/2 cups chopped cooked chicken breast
3/4 cup sour cream (low fat or fat free is fine)
4 scallions, white and firm green parts, chopped
1/4 tsp salt
2/3 cup shredded monterey jack cheese (low fat cheese works well)

Also:
About a dozen 6-inch corn tortillas
Corn oil
More cheese

Cut the anaheim chiles in half, lengthwise - WEAR GLOVES while handling the chiles! Scoop out the seeds and membranes. Place the chiles, skin-side-up, on a broiler-safe baking sheet or a sheet of tinfoil, then place under the broiler. Broil for 6 minutes or until the skins are blackened and blistered. DO NOT leave the broiler unattended. When chiles are done, remove to a heat-safe bowl and cover tightly.

While the chiles cool, prepare the tomatillos. Peel off the husks and rinse most of the stickiness off the skin underneath, then chop the fruit. Tomatillos taste like a cross between a cucumber and a pineapple... people say green tomatoes are a good substitute but I think it would be better to leave them out entirely if you can't find them.

Now prep the filling. Chop the chicken breast and combine it with the other filling ingredients in a bowl.

By now the chiles should be cool enough to handle. Put your gloves back on, if you had taken them off. Peel the skins from the chiles, saving the flesh and discarding the skins. They should come away easily; if they don't, then the chiles weren't cooked long enough. Don't worry about little bits that stick. You're going to be pureeing the sauce anyway.

Once peeled, chop the chiles and put them into a small pot with the onion and garlic and a teaspoon of corn oil. Saute over medium-high heat until the garlic is translucent or the onions are tender, whichever happens first. Then add the remaining ingredients and bring to a boil. Simmer until the ingredients are all tender, remove from heat, and puree until smooth. A regular blender, food processor, or stick blender will all work just fine.

Turn the oven to 350. Heat a small amount of corn oil in a small frying pan, such as a crepe pan or omelet pan, over medium heat. Lay a corn tortilla in the oil and cook for about 30 seconds or until thoroughly heated and steaming, but not until it dries and curls - depending on your tortilla, they may need more or less cooking time.

Lift up the tortilla and place another tortilla underneath it, adding more oil if necessary. Keep adding more tortillas to the bottom until you have 8 or 9 tortillas on the stack. Then remove from the heat.

Pour about 1/2 cup sauce into the bottom of a rectangular baking pan, about 8x12 inches in size. Spread about 1/3 cup filling down the middle of each tortilla, roll the tortilla up and lay seam-side-down in the baking pan.

When all the tortillas are in, pour the remaining sauce over them, and top with more shredded cheese. Bake for about 15 minutes or until heated and the cheeses are all melted. Serve!