La Cochinita makes her enchiladas Chilanga-style (Mexico City stacked tortilla style) and in fact we had some last night.

We prefer a green tomatillo based sauce. She'll boil in water some husked tomatillos and roast some jalapeņos on a comal while the boneless chicken breasts are poaching in a broth. I dice an onion, shred some lettuce and cut up some tomatoes and avocados. I also grate queso cotija (Cotija cheese - a dry, crumbly Mexican cheese...sort of a Mexican parmasan but with a different flavor) and some Mozzerella.

To make the sauce she dumps the tomatillos and chiles in a blender, whizzes it then adds broth from the pot of cooked chicken to make the sauce consistency to her liking. Salt to taste.

She builds the enchiladas by layering slightly fried corn tortillas, shredded chicken, cheeses, diced onion, and green sauce. Top with lettuce, tomato, avocado and sour cream. Lots of calories but oh so good.

HINT FOR SHREDDING COOKED BONELESS CHICKEN
Cut the cooked chicken breasts in half. Put them in your Kitchen-Aid stand mixer with the paddle attachment. Beat the chicken breasts in your mixer until you get the level of shredding you want. It really works!