Serves:  6 - 8

I N G R E D I E N T S
Tomatillo Sauce
1 onion, peeled and quartered
4 cloves garlic, peeled
About 35 tomatillos, husks removed and quartered
4 poblano chiles, cored and seeded
6 cups chicken stock
1 bunch cilantro chopped

Enchiladas
1 1/2 lbs fresh, mild (not aged) goat cheese
1/2 lb shredded asadero or Monterey Jack cheese
Salt and freshly ground pepper to taste
16 corn tortillas, heated until soft in hot oil

I N S T R U C T I O N S
Prepare Sauce
Place the onion, garlic, tomatillos, and poblano chiles on a baking sheet and roast in a 350F (180C) oven for 20 minutes. Transfer the roasted vegetables to a large pot and add the chicken stock. Bring to a boil, reduce the heat, and simmer for 15 minutes. Remove from the heat, add the cilantro, and puree in batches in an electric blender. Set aside.



Assemble Enchiladas
Preheat Oven to 350F

To make the enchiladas, combine the goat cheese, half the asadero cheese, salt, and pepper in a bowl and stir to combine.

Heat about 1 to 2 cups of oil in skillet.  Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.  Transfer to a plate atop a few layers of paper toweling to drain.

Place 3 to 4 tablespoons of the filling on each tortilla and roll tightly. Place about 1 cup of the tomatillo sauce in a large baking pan and arrange the enchiladas seam-side down.

Top with 2 to 3 cups of the tomatillo sauce and the remaining grated asadero cheese.

Bake in preheated oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.