So So So delish!
Chicken Enchiladas with Roasted Tomatillo Salsa
From: The Sisters Cafe
Roasted Tomatillo Chile Salsa:
1 lb. tomatillos, husked
1 white onion, peeled, quartered
4 cloves garlic
2 tsp. ground cumin
1 tsp. salt
1/2 cup cilantro leaves, chopped
1/2 lime, juiced
1/2 med. onion, diced
3 cloves garlic, chopped
1 1/2 tsp. ground cumin
1/4 cup flour
2 cups chicken stock
cilantro leaves, chopped
3 lbs. chicken breasts, cooked and shredded
Salt and freshly ground black pepper
10 lg. flour tortillas
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream + extra for serving
Chopped tomatoes and cilantro leaves, optional- for garnish
Preheat oven to 400 degrees. On
a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to
15 minutes. Reduce oven temperature to 350 degrees. Transfer the roasted vegetables and any juices on the bottom
of the tray to a food processor. Add the cumin, salt and cilantro and
pulse the mixture until well combined but still chunky.
Meanwhile, heat olive oil in a medium saucepan over
medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes. Add the garlic and cumin then cook for another minute. Sprinkle on the flour and stir to ensure the flour
doesn’t burn then gradually add the chicken stock.
Continue stirring over a low simmer until the flour cooks and the liquid
thickens. Turn off the heat, add half of the roasted tomatillo chile
salsa, some additional fresh chopped cilantro and fold in the shredded
chicken meat and 1 cup of sour cream. Season, to taste, with salt and
assembling the dish. Take a large baking dish and smear the bottom with
some of the reserved tomatillo salsa. Microwave your tortillas for a few second to make them soft and pliable. Using
a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
Put a scoop of the shredded chicken-enchilada mix on top of the
tortilla followed by a sprinkle of the shredded cheese. Fold the
tortilla over the filling and roll up. Place the tortillas in the baking
dish and continue to do the same with all the tortillas.
over some more of the salsa and top with the remaining shredded cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top.
Garnish with cilantro and tomato.
Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole.