Green Chile Enchiladas

1. Boil the chicken until cooked through (about 15 minutes). Once finished, shred the chicken.

2. Meanwhile, roast the green chiles: Place on a baking sheet under the broiler until you see a few brown bubbles. Repeat on the other side of the chile. Once they are fully roasted, remove from oven and place in a plastic bag to sweat about 10 minutes. This will allow you to peel the skins off more easily. Peel the skins and de-seed the peppers. Slice peppers into pieces about 1/4″ wide and a couple of inches long.

3. Heat 1 tablespoon of oil in a pan and sauté onions until tender.

3. In a bowl, combine shredded chicken, onions, spice, and yogurt. Mix well.

4. Heat remaining 3 tablespoons of oil in a pan and lightly fry tortillas.

5. To assemble the enchiladas: Lightly cover the bottom of a 9X11 casserole dish with a layer of the green chile salsa. Place the rest on a plate and lightly coat each tortilla in the salsa before filling with the mixture. On the tortilla, place a generous spoonful of the chicken mixture, 2-3 roasted green chile pieces and sprinkle with cheese. Roll tortilla and place in dish with seam side down.

6. For the sauce, whisk together the whipping cream, chicken broth and spices. Pour sauce over top of the enchiladas.

7. Sprinkle the remaining cheese on the top of the enchiladas covered in sauce.

8. Bake at 350ºF for 30 minutes, or until cheese on top is bubbly.