Roasted tomatillo enchiladas with chicken

Heat a pan with enough olive oil to coat the base over medium-high heat; when a little puree sizzles, add all the roasted tomatillo base at once.

Stir until reduced almost to the consistency of tomato paste and the bottom of the pan shows, 4 or 5 minutes.

Add the chicken broth and stir.

Add one large sprig of epazote whole and simmer over medium-low heat.

Lay the tortillas out, spray with oil, stack them so each oils the underside of the next, spray the top of the first one.

Slide the stack into an unsealed plastic bag and microwave 1 minute until hot and pliable; let cool a minute in the bag.

Variation: put melting cheese such as Monterey Jack over the top before baking, for a more Americanized, enchiladas suizas style.

Check the sauce is easily ladleable; taste and season with salt, not mistaking tomatillo tang for saltiness.

Turn off the heat and remove the epazote.

Mix a spoonful of sauce into the chicken to moisten the filling.

Divide the chicken among the tortillas, roll them up and place in a 9 by 13 baking dish.

Douse the enchiladas completely with the sauce, all the way to the ends.

Bake at 400 degrees 4 or 5 minutes, just until the sauce absorbs into the tortillas and the filling is hot, without letting the tortillas turn to mush.

Top with Mexican crema, queso anejo, strips of white onion and torn cilantro leaves.