NEW MEXICAN GREEN CHILE CHICKEN ENCHILADAS RECIPES

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. 

Steps:

• Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day.
• Preheat broiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet. Broil until tomatillos blacken in spots, turning once, about 5 minutes per side. Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil in medium saucepan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth. Reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt. Mix in chicken and cilantro. (Can be made 1 day ahead. Cover and chill.)
• Using electric mixer, beat lard (with salt and baking powder, if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, 2 tablespoons at a time, to soften.
• Fill bottom of pot with steamer insert with enough water (about 2 inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. Open 2 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2- to 3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of each dough square. Fold long sides of husk and dough over filling to cover. Fold up narrow end of husk. Tie folded portion with strip of husk to secure, leaving wide end of tamale open. Stand tamales in steamer basket. Repeat with more husks, dough, and filling until all filling has been used. If necessary to keep tamales upright in steamer, insert pieces of crumpled foil between them.
• Bring water in pot to boil. Cover pot and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. (Can be made 2 days ahead. Cool 1 hour. Cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.)