2 lb. chicken breasts
1/4 white onion
1 28 oz Las Palmas green enchilada sauce
1 jar Nanitas medium green chili sauce
1/3 cup safflower or canola oil
18 thin corn tortillas
1 cup crema or crème fraîche
1 white onion, thinly sliced
1 cup crumbled queso fresco
To prepare the chicken, place in a saucepan with the onion, garlic and salt and add water to cover. Bring to a boil over high heat, reduce the heat to medium, cover and simmer until the chicken is cooked through, 20 to 25 minutes. Let cool and lift out the chicken, saving the broth for another use. (The chicken can be wrapped and refrigerated for up to 1 day before continuing.) Discard the skin and bones and shred the meat with your fingers. You should have 4 cups chicken.
To make the sauce, in a saucepan, combine the two sauce together and stir to combone.
Preheat an oven to 350°F.
To make the enchiladas, in a fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften, then dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded chicken near one edge and roll up the tortilla. Place, seam side down, in a baking dish. Cover with the remaining sauce. Bake until thoroughly heated, about 10 minutes.
Remove the enchiladas from the oven and top with the crema, onion slices and crumbled cheese. Alternately, arrange the enchiladas on individual warmed plates and garnish before serving. Serve immediatelyenchiladas become soggy quickly.