Enchiladas Verdes de Los Reyes

Ingredients:
1 1/2 pounds tomatillos, husks removed
4 cloves garlic, minced
1/4 cup canola oil
1/4 cup fresh lime juice
4 tbsp. cilantro, finely chopped
1 scotch bonnet or habanero pepper, finely chopped, seeds removed
1 tsp. black pepper
1 1/2 tsp. salt
12 corn tortillas
12 oz. cooked chicken, shredded
16 oz. Monterey Jack cheese, cut into long, thin slices

To Make:
Preheat oven to 450 degrees.  When oven is ready, arrange tomatillos on a flat roasting pan and place onto the upper rack, letting them broil for five minutes.  Tomatillos should be soft and a bit browned from the heat.  Allow tomatillos to cool to room temperature, for about twenty minutes.

Next, combine tomatillos, garlic, lime juice, cilantro, habanero pepper, black pepper, and salt in a large food processor.  Puree on a high setting until ingredients are thoroughly blended, about three to four minutes total.

Reduce oven temperature to 350 degrees.  On a plate, make the enchiladas by placing about 1/8 cup of shredded chicken in the center of each tortilla, then roll it up.  Place the rolled tortilla seam side down in a large baking dish.  Repeat until 12 corn tortillas are filled and rolled in this manner, and placed next to one another tightly.  Pour the tomatillo sauce from the food processor over the entire dish.  Arrange cheese slices evenly throughout the top, to cover every possible inch.  Place enchiladas on the center rack of the oven, uncovered, and let bake for 20 minutes.

Serve with agua de jamaica and a summer salad of fresh greens, tomatoes, and cucumbers.  A few shots of Jimador or other fine tequila before the meal is also advisable.