Chicken Enchiladas with Tomatillo Sauce - Once Upon a Chef

Name: Chicken Enchiladas with Tomatillo Sauce - Once Upon a Chef
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion, roughly chopped; 3 medium cloves garlic, peeled and smashed with the side of a chef's knife; 3/4 pound tomatillos, husks and stems removed, cut into 1-inch chunks; 3 jalapeño chiles, seeded and roughly chopped (see note); 1 teaspoon sugar; 3/4 teaspoon salt; 1/4 teaspoon ground cumin; 1 pound chicken tenderloins; 2 teaspoons ground cumin; 1-1/2 teaspoons smoked paprika; 1 teaspoon salt; 2 tablespoons olive oil; 1 medium yellow onion, chopped; 1/2 cup chopped fresh cilantro leaves; 8 ounces (2 cups) shredded sharp cheddar cheese; 11 6-inch corn tortillas; 2-1/2 tablespoons olive oil; 3 ounces (3/4 cup) shredded sharp cheddar cheese; Smoked paprika; 3/4 cup sour cream; 1 small heart of romaine lettuce (or 5-6 leaves), shredded; 1 avocado diced; 1 lime, sliced

"TESTED & PERFECTED RECIPE - Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce...."

INGREDIENTS

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1 tablespoon olive oil

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1 medium yellow onion, roughly chopped

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3 medium cloves garlic, peeled and smashed with the side of a chef's knife

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3/4 pound tomatillos, husks and stems removed, cut into 1-inch chunks

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3 jalapeño chiles, seeded and roughly chopped (see note)

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1 teaspoon sugar

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3/4 teaspoon salt

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1/4 teaspoon ground cumin

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1 pound chicken tenderloins

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2 teaspoons ground cumin

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1-1/2 teaspoons smoked paprika

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1 teaspoon salt

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2 tablespoons olive oil

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1 medium yellow onion, chopped

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1/2 cup chopped fresh cilantro leaves

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8 ounces (2 cups) shredded sharp cheddar cheese

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11 6-inch corn tortillas

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2-1/2 tablespoons olive oil

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3 ounces (3/4 cup) shredded sharp cheddar cheese

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Smoked paprika

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3/4 cup sour cream

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1 small heart of romaine lettuce (or 5-6 leaves), shredded

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1 avocado diced

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1 lime, sliced

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