Poblano Chile Sauce
12 tomatillos, husks removed
1/2 large white onion, peeled and chopped
4 garlic cloves
1 cup toasted hulled pumpkin seeds, available in bulk in specialty markets and some grocery stores (reserve 1/4 cup for garnish)
3 poblano chiles, charred, seeded, and peeled
1 corn tortilla, lightly toasted and torn into small pieces
1 hoja santa leaf, lightly toasted and deveined (optional; available at some ethnic or specialty markets and in pots at some herb nurseries)
2 cups chicken stock
1 small bunch cilantro, thick stems removed (reserve some sprigs for garnish)
2 teaspoons brown sugar
1 1/2 teaspoons salt (or to taste)
1/4 teaspoon black pepper
Preheat broiler to high. Put tomatillos, onion, and garlic in an ovenproof pan and broil until skins of tomatillos are blistered and lightly charred (about 15 to 20 minutes). Allow to cool. In a large bowl combine broiled ingre-dients with remaining ingredients and transfer mixture in batches to a blender and purée until smooth. Transfer puréed sauce to a pan and bring to a boil. Lower heat and simmer for 30 minutes. Sauce should be moderately thick; add water to thin if necessary.
oil for frying (not olive oil)
8 thick white corn tortillas
poblano sauce (recipe above)
12 ounces cooked chicken meat
1/2 large white onion, chopped
6 ounces Monterey Jack cheese, grated
Preheat oven to 350 degrees. Heat oil in a frying pan until very hot and lightly cook tortillas for a few seconds on each side (do not allow to become crisp). Drain on a paper towel. Then dip each fried tortilla in warm poblano sauce, moistening both sides, and lay on a flat surface. Put cooked chicken meat on tortillas, sprinkle with chopped white onion, and roll to make enchiladas. Transfer to an ovenproof dish that will hold enchiladas snugly. Pour enough poblano sauce on enchiladas to cover, sprinkle with cheese, and bake for approximately 20 minutes.
To serve, place 2 enchiladas on each plate and garnish with pumpkin seeds and cilantro sprigs. Serves 4.