3 Poblano Peppers
1/2 Cup Water
1/4 Cup Unsalted Dry Roasted Peanuts
1/2 Medium Onion
2 TBSP. Cilantro (Chopped)
1/2 Tsp. Salt Or To Taste
8 6-Inch Corn Tortillas
2 Cups Cooked Chicken Or Turkey (Shredded)
1/2 Cup Feta Cheese Or Queso Blanco (Crumbled)
1/4 Cup Feta Cheese Or Queso Blanco (Crumbled)
Roast and peel Poblanos. Scrape out seeds.
Remove and discard dry Tomatillos husks, cut into quarters and place in microwaveable bowl with water. Microwave on full power until tender, 3-4 minutes. Tomatillos also may be broiled in the oven alongside the roasting poblanos. Turn them every few minutes and remove tomatillos when soft but barely scorched. Some may cook faster than others, so check and remove them from pan as necessary.
Add peanuts, onion, cilantro, and salt with roasted peppers, cooked tomatillos and cooking liquid in blender or food processor and process until smooth. Add additional water to desired consistency.
8 6-inch Corn Tortillas
2 Cups Cooked Chicken or Turkey (shredded)
1/2 cup feta cheese or queso blanco (crumbled)
Fill a shallow bowl or pie pan with boiling water. Dip each tortilla in water to soften, 10-15 seconds. Fill with 1/4 cup chicken and add 1 TBSP cheese. Roll up and place in 9” x 9” inch baking pan. Pour sauce evenly over filled enchiladas, covering all tortilla edges.
Sprinkle on top. Bake in preheated oven at 350 until heated through, 15 minutes (feta cheese or queso blanco will not melt).
Source: Simply in Season