I've made enchiladas several times but can't remember ever making green chile (verde) enchiladas before now. I've never even bought a tomatillo before starting this Authentic Mexican cookbook project. It seems to be a main ingredient in any green chile recipe along with either seranos or jalapenos. I've use jalapenos a lot and have even grown them in my garden but have not had much experience with seranos. Most of the recipe I've come across in the cookbook have given the option of using one or the other so I've been using serranos for the past couple. I like spicy so I used one more serrano than the recipe called for and boy was it spicy. It wasn't so spicy that it was inedible but it was getting close.
I had so many saucepans and frying pans going, I think all my burners were covered. One for the poached chicken, one for the chile sauce, one for the shredded chicken and one for the oil for frying the tortillas. There were a lot of dirty dishes to clean after this meal.
I didn't use homemade corn tortillas for the enchiladas and the recipe recommend store bought anyway. I'm not sure why. Maybe homemade ones are too fragile and tear easier. That's the only reason I could think of. I was happy with the way they turned out though. Just a tad spicier than I'd like but still happy with it. Luckily Mark likes spicy too. He was happy to have some of the leftovers to take home.