South of the Border

Salmon? Of course! Sushi? The freshest available! Italian? Some of the finest! Steak? Like you've never had before! Mexican? Uh. Well, I think there's a taco bell down the street......

For those of you unaware, I live in SEATTLE.  We are a bit lacking in  A. Options for mexican food.  B. Authentic mexican cuisine on any level. My parents, bless their hearts, are from California. Growing up in the suburbs of SEATTLE, I did not know that "going out to dinner" meant anything other than dining at Azteca, the local mexican restaurant chain, the only south of the border eats for miles.

Present day, there are a few more options, the most popular being of the southwestern tex-mex variety. But, in order to get authentic mexican cuisine, I need to either: 

• Cross about three state lines
• Brave the "taco truck" which is parked in a local gas station parking lot (and for the record, "tripe" is a little too authentic for me--)
• Just make it myself the way I like it

Ok, so I may be of swedish descent, living in the pacific northwest, but I was born in Albuquerque, NM. I must know something about composing piquant mexican fare.

I once heard that all mexican dishes are made up of the same five ingredients, constituted in a different manner. As kitchen warriors we know this not to be true, and therefore it is our duty to share this with the world:

las enchiladas del pollo con salsa verde cremosa

Translation: Chicken enchiladas with creamy green sauce

Serves 6

• 2 chicken breasts (you can use rotisserie chicken if short on time)
• Coarse salt and ground pepper
• 1 whole head garlic
• 1 large sweet onion
• 1.5 jars green salsa/ salsa verde
• 3/4 cup half and half
• 6 flour tortillas
• 12 ounces Monterrey Jack cheese, coarsely shredded (3 cups) (reserve 1/2 to 3/4 cup for the top) 
  
• 1/2 cup fresh cilantro, chopped (optional)

Directions

1. Poach chicken in medium pot in salted water and 2 cloves of garlic. Meanwhile, in a large bowl, combine salsa and cream.

2. Roast remaining garlic in 450 degree oven for 35 minutes. (cut bulb in half, drizzle with olive oil, sprinkle with salt, and wrap in aluminum foil so it’s sealed up)

3.Set oven to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding garlic that you cooked the chicken with.

4. Slice onion thinly, then saute in olive oil until caramelized. Peel and chop roasted garlic. In a large bowl, combine chicken, garlic, onion, and 1/2 cup salsa mixture.

5. Brush tortilla on outside with olive oil, then fill with chicken mixture and cheese. Roll up and arrange, seam side down, 6 enchiladas lengthwise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then remaining cheese.

6.Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.