Chicken Enchiladas with Green Pipian by Chef Andres Mendoza

Ingredients:

For the Enchiladas:
1 lb rotisserie chicken, shredded 16–18 corn tortillas
1 cup red onion, julienned
1⁄2 cup chopped cilantro
1 cup sour cream
1⁄4 cup queso fresco

For the Green Pipián Sauce: 5 oz pumpkin seeds
10 tomatillos, halved
2 garlic cloves

2 poblano peppers, deseeded
1 medium Spanish onion, diced
1⁄4 cup Canola Oil
2 cups chicken broth
1⁄2 tsp ground cumin
3 romaine leaves (or any lettuce leaves available)
1⁄2 bunch parsley
1⁄2 bunch cilantro
Salt and black pepper to taste

Directions:

Prepare the Pipián Sauce:
Preheat the oven to 350°F.
Spread the pumpkin seeds on baking sheet. Roast until lightly golden brown, then cool.

Roast the Vegetables:
In a mixing bowl, toss the tomatillos, poblano peppers, onion, and garlic with a little oil and salt. Spread them on a roasting pan and roast at 350°F until well charred.

Blend the Sauce:
In a blender, combine all the roasted ingredients with the remaining sauce ingredients. (Broth, cumin, romaine, parsley, cilantro and salt & pepper.)
Blend until very smooth. Heat oil in a saucepan over low heat. Add the blended mixture and cook for about 10 minutes, stirring constantly. Season with salt and black pepper to taste.

Assemble the Enchiladas:
Prepare the Chicken & Tortillas:
Lightly heat the tortillas in a large pan to make them pliable. Fill & Roll: Place a portion of chicken onto each tortilla and roll it up tightly. Arrange the rolled tortillas in a casserole dish. Pour the green pipián sauce evenly over the enchiladas.
Cover with aluminum foil and bake at 350°F for 15– 20 minutes, until heated through. Garnish with sour cream, red onions, chopped cilantro, and crumbled queso fresco.