5-6 Pablano Chilis
2-3 Jalapeno or serrano chilis
6-8 Tomatillos depending on size, husks removed
Large onion, peeled, ends trimmed and quartered
2-3 cloves garlic, unpeeled
Whole Cumin seeds (toasted and ground)
Salt and Pepper
Mexican melting cheese
Corn or flour tortillas
I prefer to roast off the vegis on the grill with hardwood charcoal for fuel. For the oven, cut the pablanos in half and remove the seeds and stems. You can do the same with the japs or serronos. I don't because I like the heat. Toss the vegis in a bowl with canola oil to coat, spread on a sheet tray, skin side up for the pablanos, and broil, turning as needed, until lightly charred. Cool slightly. Remove skin from garlic and stems from chilis. Place all vegis in the blender. Add a teaspoon each of the cumin and oregano and a pinch of salt and pepper. Blend until smooth adding chicken stock to thin as needed. Adjust seasonings to taste. Pour sauce into a skillet and bring to a simmer. Simmer 10-15 minutes, stirring often. Thin with stock as needed. Sauce should be thick and not watery.
I usually make the enchiladas with chicken. You can cook the chicken any way you like. I usually dust the chicken with cumin, salt and pepper, then saute in a skillet using minimal amount of canola oil. I prefer boneless, skinless thighs. Once cooked through, let cool enough to handle then shred. I'll mix the chicken with grated Mexican melting cheese for the filling. The reason I used a skillet to cook the sauce is I can now dunk the tortillas directly in the cooled sauce without having to dirty another dish. put enough sauce in the bottom of your baking dish to coat. Dip the tortillas in the sauce to coat both sides, stuff and roll, placing seam side down in your dish. Spinkle extra cheese on top and bake at 350F until cheese melts. Remember, everything is already cooked. Serve any extra sauce on the side.