Chicken Enchiladas
INGREDIENTS
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1 Tbsp 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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¾ lb tomatillos, husks and stems removed, cut into 1-inch chunks
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3 jalapeño chiles, seeded and roughly chopped
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1 tsp sugar
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¾ tsp salt
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¼ tsp ground cumin
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1 lb chicken tenderloins
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2 tsp ground cumin
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1-½ tsp smoked paprika
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1 tsp salt
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2 Tbsp olive oil
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1 medium yellow onion, chopped
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½ cup chopped fresh cilantro leaves
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8 oz (2 cups) shredded sharp cheddar cheese
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11 (6-inch) corn tortillas
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2-½ Tbsp olive oil
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3 oz (¾ cup) shredded sharp cheddar cheese
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Smoked paprika
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¾ 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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