Chicken Enchiladas with Roasted Tomatillo Chile Salsa
INGREDIENTS
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1 pound tomatillos, husked
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1 white onion, peeled, sliced, quartered or whole
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4 garlic cloves
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2 jalapenos
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2 teaspoons ground cumin
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1 teaspoon salt
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1/2 cup chopped cilantro leaves
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1/2 lime, juiced
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Extra-virgin olive oil
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1/2 medium onion, diced
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3 garlic cloves, chopped
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1 1/2 teaspoon ground cumin
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1/4 cup all-purpose flour
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2 cups chicken stock, storebought
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Chopped cilantro leaves
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1 deli roasted chicken (about 3 pounds), boned, meat shredded
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Salt
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Freshly ground black pepper
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10 large flour tortillas
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1/2 pound Monterey Jack cheese, shredded
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2 cups sour cream
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Chopped tomatoes and cilantro leaves, for garnish
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Spicy Black Beans, recipe follows
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Yellow Rice, recipe follows
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Guacamole, optional
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2 cups (about 1 pound) dried black beans, picked over, soaked overnight
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3 tablespoons extra-virgin olive oil
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1/2 medium onion, diced
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1 jalapeno pepper, chopped
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2 cloves garlic, chopped
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1 bay leaf
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Kosher salt
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freshly ground black pepper
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2 cups long-grain rice
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4 cups water
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2 cloves garlic, smashed
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1 tablespoon turmeric
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1 teaspoon kosher salt
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1 bay leaf
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