Chicken Enchiladas

Directions

1. 1
   Place the chicken in a large pot, and pour the chicken stock over it.
2. 2
   Add enough water to cover if necessary.
3. 3
   Bring to a boil, reduce to a simmer, and cook until the chicken is cooked through and very tender, about 1 hour.
4. 4
   Transfer to a bowl to cool, and reserve the stock to use for the enchilada sauce, if desired.
5. 5
   When the chicken is cool enough to handle, remove the meat from the bones, and shred; set aside.
6. 6
   Heat the olive oil in a large skillet over medium heat.
7. 7
   Add the onion, and cook until the slices start to soften, about 5 minutes.
8. 8
   Add the peppers, and cook until tender, about 7 minutes.
9. 9
   Transfer to a bowl, and set aside.
10. 10
    When ready to assemble, preheat the oven to 350F.
11. 11
    Place the enchilada sauce in a medium saucepan over medium heat.
12. 12
    When hot, dip the tortillas into the sauce, one at a time, to soften, and place side by side on 2 baking sheets.
13. 13
    Divide the shredded chicken and pepper mixture among the tortillas.
14. 14
    Place the cheeses in a bowl, and toss to combine.
15. 15
    Top each tortilla with 2 tablespoons grated cheese.
16. 16
    Roll up the tortillas, and place snugly, seam side down, in a 9 x 13-inch ovenproof baking dish.
17. 17
    Top them with the remaining enchilada sauce and with the remaining grated cheese.
18. 18
    Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes.
19. 19
    Serve with sour cream, if desired.
20. 20
    Cut the chiles in half lengthwise; remove and discard the seeds and ribs.
21. 21
    Set aside.
22. 22
    In a small saucepan, bring the chicken stock and the water to a simmer.
23. 23
    Add the chiles; simmer until tender, about 15 minutes.
24. 24
    Set aside.
25. 25
    Fill a medium saucepan with water; bring to a boil.
26. 26
    Fill a large bowl with ice and water; set aside.
27. 27
    Cut an X in the tomato bottoms; add to the boiling water one at a time.
28. 28
    Simmer until the skin begins to peel.
29. 29
    Transfer the tomatoes to the ice bath immediately; cool.
30. 30
    When cool, peel and discard skins; chop, and set aside.
31. 31
    Place the poblano pepper directly on the trivet of a gas stove over high heat.
32. 32
    Turn the pepper with tongs as each side blackens.
33. 33
    (You may also place the pepper on a baking pan and broil in the oven, turning as each side becomes charred.)
34. 34
    Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes.
35. 35
    Peel off the blackened skin; discard.
36. 36
    Cut the pepper in half; discard the seeds.
37. 37
    Roughly chop the pepper, and set aside along with any juices that have collected in the bowl.
38. 38
    Heat the olive oil in a large high-sided skillet over medium heat.
39. 39
    Add the onion, scallions, and garlic; saute until translucent, about 10 minutes.
40. 40
    Add the tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt.
41. 41
    Stir to combine.
42. 42
    Simmer gently for 15 minutes.
43. 43
    Transfer to the jar of a blender or a food processor; puree until smooth.
44. 44
    Return to the pan; keep hot if assembling enchiladas, or refrigerate up to 4 days.