THE MEXICAN SLOW COOKER: RECIPES FOR MOLE, ENCHILADAS, CARNITAS, CHILE VERDE PORK, AND MORE
12 ounces tomatillos, husked and washed (about 10)
1/2 small white onion, diced
1 large jalapeno chile, stemmed and chopped
1 clove garlic
1 rotisserie chicken, shredded
1 1/2 cups shredded Chihuaua (menonita) cheese (or feta)
Vegetable oil for frying
12 sprigs fresh cilantro, coarsely chopped
16 day-old yellow corn tortillas
Crumbled cotija cheese
Mexican crema (or sour cream)
SALSA: Combine the tomatillos, 1/2 onion, steamed jalapeño, and garlic in a small saucepan. Add water to cover and bring to a boil over high heat.
Reduce the heat to a simmer and simmer until the tomatillos are soft but not falling apart, about 15 minutes.
Drain the vegetables and transfer to a blender. Puree until smooth, add 1 teaspoon salt and cilantro, and pulse several times. If the sauce seems too thick, thin with a little water.
ENCHILADA FILLING & ASSEMBLY: Preheat the oven to 350ºF. In a bowl, stir together the chicken and 1 cup of the cheese.
Pour 1/8 inch of oil in a small frying pan and heat over medium-high heat. Fry the tortillas, turning once, until they start to brown around the edges but are still flexible, adding oil to the pan as needed between batches.
Fill each tortilla with about 1/4 cup of the chicken and cheese mixture and roll up. Arrange the enchiladas in a single layer in a baking dish.
Scatter the remaining 1/2 cup cheese over the enchiladas and bake until hot, about 10 minutes. Top with the warmed salsa.
To serve, dust with a little cotija (or feta) cheese and drizzle with the crema (or sour cream).