Enchiladas Verdes

This recipe I made up last summer when I had some garden extras I wasn't sure what to do with. We LOVED it, so I have made it a number of times since. Now, the cheese definitely can take away from the healthiness of this recipe, however, you can add as much or as little as you would like. I also make this as a layered casserole-ish dish verses individual enchiladas because it is less tortilla and more chicken and veggies. The verde sauce is literally all veggies! And, if you are wondering why in the world I poach the chicken in a vinegar water, it is cause it breaks the chicken down a little and makes it so soft and is easily shredded. Can't wait till these veggies come out of my garden!!! I am so close! :) I got the seed portion of my garden planted last night, but it will be at least another week till I get my plants in cause I am waiting on a local organic farmer to get them ready so I can buy em. So excited!!! I encourage you all to jump into the gardening scene if you aren't already. If I can do it, you totally can! This way you know what you are eating cause you are the one growing them. And, no need to run to the store for ingredients, just step out to your back yard and pick whatever you need! Love it! :) Ok, enough of that chatter. :) On to the recipe!

Ingredients


Corn Tortillas
1 1/2 lbs Chicken

1/2 C Garlic infused Rice Vinegar
1 Tbs Salt
Md Sauce Pan full of Water
4 Cloves Garlic
1/2 Onion
1 Jalapeno (seeds removed for less heat)
1 lb Tomatillos*
2 Roasted Poblano Peppers**
1 Bunch Cilantro (stems removed)
1 tsp Salt
1/2 Package Queso Fresco***

Directions

Pour the 1 Tbs salt, vinegar and chicken into the saucepan of water and bring to a boil. Then reduce to a simmer and simmer for 20 min or until chicken is fully cooked through. Drain the water and shred the chicken. I shred mine with a Pampered Chef Mix-n-Chop! It works AMAZING!!! Preheat oven to 400 degrees.
Roast the poblanos  over a gas range burner at md until the skins are charred. If you have an electric range, you can broil them in the oven. Keep an eye on them and turn them till all sides are charred. Then, put them in a bowl and cover them with plastic wrap to steam the skins loose. Cut up the rest of your veggies into manageable sizes for your food processor. Once the poblanos have steamed a bit use a knife and shave the skin off of your poblanos or peel it with your fingers.
Put the rest of the ingredients, EXCEPT the cheese, into a food processor and puree into a sauce.
I spray the bottom of a 9x13 baking dish with organic olive oil spray. Then, I put a layer of corn tortillas. Rip them in half to make them fit better. Then pour the shredded chicken all over those and crumble the queso fresco over the chicken. Add another layer of corn tortillas and pour the green sauce over the top. Bake at 400 degrees for 15 min or until slightly bubbly. This isn't the prettiest dish but it sure is yummy!

* For those of you unfamiliar with Tomatillos, they are a green tomato looking vegetable with a husk on them. Usually found in the produce section with the Mexican area with jalapenos etc.
** Roast them over gas range if you have one. Keep an eye on em, they can catch fire lol!
*** Queso Fresco found in specialty cheese sections at the store or in with Mexican cheeses. It is a crumbly cheese.