Grilled Chicken Enchilada

Preparing the meat
(1)   Wash prepared meat and pat dry with a clean paper towel.
(2)   Mix together cooking oil and carne asada seasoning, then pour over meat in a sealable plastic bag or some container.
(3)   Marinade for at least 2 hours.
(4)   Grill over medium heat/coal fire for about 10-15 minutes each side, or until totally cooked without the appearance of pink meat in the middle. You can check how it is well done by simply cracking open the thickest part of the meat with forks and peek through in the middle to see if it is completely cooked. Set aside. You can prepare this ahead of time then store in an airtight container in the refrigerator to keep its moisture.
 
Preparing Homemade Green Salsa
(5)   After you have prepared tomatillos, poblano peppers, garlic bulb and red onion for grilling, place them in a big bowl and spray all over well with oil. This is to prevent vegetables from sticking your grill while cooking. Grill vegetable until both sides are medium-charred. It may take longer for poblano pepper, which outside part need to be more charred so that you can remove their thinnest cellophane-like skin.
 
(6)   After grilling and peeling off poblano pepper, you can now slice off the top and bottom of the onions that are too rough to eat. 
 
(7)   Squeeze out garlic cloves from its skin.
 
(8)   Put all the grilled vegetables in the blender with a half-cup of water and set at chop power of the blender. Do not blend it too smooth.
 
Preparing Enchilada
(9)   Preheat oven to 350F.
(10)                 Slice your grilled chicken thinly against its grain, then pull them apart using forks.
(11)                  Place prepared chicken in a separate bowl and add in Mexican sour cream and a cup of prepared homemade green salsa. Mix thoroughly.
(12)                 Prepare a medium-sized baking dish (9 x 9 x 2 cubic inch) and evenly pour a cup of prepared green salsa.
(13)                 In a separate pot, mix together canned green salsa and the rest of prepared green sauce and heat over low heat.   
(14)                 In another heavy pot, heat oil over medium heat. When oil is sizzle-ready, lower the heat to low to medium or lower than this but not the warming low.
(15)                 Dip in flour tortilla in oil for 2-3 seconds each side, then dip gently and quickly into the warmed green salsa, then place over the plate.
(16)                 Spoon about 2 tablespoons of prepared chicken and place in the middle of tortilla, then roll to wrap the chicken filling.
(17)                 Place filled tortilla seam side down in your prepared baking dish. Continue steps 15 and 16 until you have used up all of your chicken fillings.
 
Note: To speed up the process of preparing your enchilada, right before filling your tortilla, you may start semi-frying another tortilla in oil. Be careful the oil will not completely fry the tortilla while you are filling the other tortilla. If the oil is too hot it fries the tortilla quickly, lower the heat. You only need to soften your tortilla in oil, and then dip in the sauce to intensify its flavor.
 
(18)                 Do only a layer of prepared chicken-filled tortillas in your baking dish. I recommend using smaller corn tortilla (next to medium) so that you will have more of that chicken filling taste than the tortilla itself.
(19)                 Evenly pour the remaining sauce over the prepared tortilla in the baking dish.
(20)                 Evenly top with cheese. I used a bar of cheese and then thinly sliced it and top over the prepared enchilada.
(21)                 Optionally top with sliced black olives and 1/4” diced red tomatoes.
(22)                 Bake for up to 40 minutes or until cheese starts to bubble with the sides turning golden brown.
 
Serve warm. Savor!