MEXICAN CHEESE AND ONION ENCHILADAS RECIPES

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.

Steps:

• Start by giving the Hatch chiles a good rinse. Roast the chiles in a 400F oven for 20-30 minutes. 
• To poach the chicken, cover the chicken breast with cold water and bring to a boil.  Once boiling, reduce heat and let simmer for 20 minutes or until the chicken is cooked through.  Once cooked, set aside to cool and then shred using two forks.  You can optionally add a half onion, cilantro sprigs and a pinch of salt to the poaching liquid for additional flavor.
• Once roasted and cooled off a bit, de-stem and de-seed the chiles. You can also pull off and discard any loose bits of skin from the chiles.   Add the roasted chile pieces to a blender along with a splash of water or stock and combine well.  
• Finely dice the 1/2 onion, reserving a few tablespoons of the chopped onion for the insides of the enchiladas.  Saute the majority of the chopped onion in some oil over medium heat.  Once it has softened add a minced garlic clove and cook for an additional minute or so.  Add the chiles from the blender along with: 1 cup stock, 1 teaspoon Mexican oregano, a pinch of cumin, 1/4 teaspoon of salt, and some freshly cracked black pepper.  
• Bring the sauce to a simmer and take a taste for seasoning.  I added another generous pinch of salt to this batch but it will depend on which stock you're using.   You can always adjust the consistency of the sauce by adding more stock to thin it out, or by letting it simmer for a bit to thicken it up. 
• Heat the corn tortillas in the oven for a few minutes. (Or nuke them in some damp paper towels for 60 seconds.)  Prepare the baking dish by adding a bottom layer of the Hatch sauce to prevent sticking.
• On a plate, add a couple spoonfuls of the Hatch sauce. Dredge a tortilla in the sauce, flip, and then fill with shredded chicken, onion, and plenty of shredded cheese.  Roll tight and place seam side down on the baking dish.  Keep going until the chicken is gone.  Add the remaining sauce on top of the enchiladas along with a final layer of cheese.  I usually give the enchiladas a jiggle so that you get plenty of sauce between them. 
• Bake for 10 minutes in a 400F oven or until the cheese is completely melted.  Serve immediately.  Optional garnishes include freshly chopped cilantro, a squeeze of lime, and a drizzle of Crema.