Chicken Enchiladas Divorciadas

From: Chef Richard Sandoval, El Centro D.F., Washington, DC. Yield: 4 servings.

2 lb. cooked chicken, shredded
1 recipe chile morita-tomatillo salsa (recipe follows)
12 corn tortillas
3 Tbsp. vegetable oil
2 cups shredded lettuce
1 cup shredded Oaxaca cheese
1 cup Mexican crema fresca
1 avocado, sliced
optional: cooked rice and black beans

Chile Morita-Tomatillo Salsa:
1 lb. tomatillos, husked
4 chile morita, soaked in water and drained
½ cup finely chopped onion
1 tsp. minced garlic
1 serrano chile pepper, minced
2 Tbsp. chopped cilantro
1½ tsp. salt (or to taste)

For chile morita-tomatillo salsa: Bring a large sauté pan to high heat. Saute all ingredients except cilantro in a little olive oil until tomatillos and morita chiles are soft. Place entire mixture including cilantro into blender and blend until smooth, adding water to thin if necessary. Season with salt and pepper. Reserve.

For chicken enchiladas: In a large saucepan, heat the chicken in a quarter of the salsa.  Heat a large sauté pan to medium high and add oil. Soften tortillas briefly in the oil, one at a time, and remove from pan. Keep them warm in a paper towel.
Fill each tortilla with equal amounts of chicken and place in a baking dish. Top enchiladas with the remaining sauce, then top with cheese. Bake in a 350°F oven to melt the cheese, about 5 minutes. Place 3 enchiladas onto each of 4 warm serving plates. Top with any additional sauce. Tope each with crema fresca, shredded lettuce and sliced avocados. Serve with rice and beans.