- 1 chicken, roasted or boiled, meat removed
- 2 teaspoon salt
- 4 cloves garlic
- 5 peppercorns
- 1 lb tomatillos (about 8), husked
- 1 bunch spinach, washed and chopped
- 2 serrano chiles
- 1/4 cup loosely packed fresh cilantro
- 2 teaspoon vegetable oil
- 1/4 cup sour cream
- 8 corn tortillas (6″ each)
- 1 1/2 oz Monterey Jack cheese, shredded
Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding liquid if necessary. Heat oil in a small saucepan over medium-high heat. Saute spinach just until wilted, then add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.
Heat oven to 350°F. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 sauce in a 9″ baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately.