Green Chile Chicken Enchiladas:
- Prepare the chicken, grate the cheese and mince the onion.
- Heat an iron frying pan and add the oil.
- Sauté the onion until it is transparent. Then set the onions aside and clean the pan.
- Add a slight amount of oil to the pan and return it to medium heat. When the oil is hot, quickly heat all of the tortillas on both sides so they are soft and pliable, adding more oil as necessary to prevent them from sticking.
- Keep the tortillas covered until they are used.
- Preheat the oven to e 350 degrees.
- For each serving dip 1 tortilla into the green chile sauce to lightly coat it.
- Place it on an oven-proof stoneware dish. Add the chicken, onions and cheese.
- Then add another tortilla on top and cover it with about 1/3 cup of green chile sauce; spoon this sauce on top of the enchilada so that it completely coats the tortillas.
- Using a new plate each time, make all 4 servings, then bake the enchiladas for about 10 minutes, or until the chile begins to bubble. In the last few minutes of cooking, add a little grated cheese on top.
Green Chile Sauce:
- Roast the green chiles in the broiler or over a grill so that the thin outside skin begins to blister and turn black in places.
- Put the chiles in a covered pan, or inside wet paper towels, so that the skin will loosen easily from the flesh.
- After 10-15 minutes, peel the skin from the chiles.
- Also, remove the tough tops and stems and the seeds and veins (the seeds and veins tend to be the hottest parts of the chile.)
- Chop the chiles into small pieces. Note: be very careful not to rub your eyes after handling chiles.
- In a small saucepan, melt 1 tablespoon of butter/oil. When the butter is hot, add the onion and sauté until it is transparent.
- Then add the chicken broth, green chile, and garlic.
- When the broth is hot, add the cornstarch- or flour-and-water thickener and stir while the sauce thickens.
- Set the sauce aside while beginning the enchiladas.