Chicken Enchiladas with Roasted Tomatillo Salsa
INGREDIENTS
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ROASTED TOMATILLO CHILE SALSA
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• 1 pound tomatillos, husked
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• 4 garlic cloves
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• 2 teaspoons ground cumin
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• 1/2 lime, juiced
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• 1 white onion, peeled and sliced
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• 2 jalapenos
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• 1 teaspoon salt
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• 1/2 cup chopped cilantro leaves (to taste)
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ENCHILADAS
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• Extra-virgin olive oil
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• 3 garlic cloves, chopped
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• 1/4 cup all-purpose flour
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• Chopped cilantro leaves
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• 10 large flour tortillas
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• 1/2 pound Monterey Jack cheese, shredded
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• 1 deli roasted chicken (about 3 pounds), boned and shredded
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• Freshly ground black pepper and salt to taste
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• 1/2 medium onion, diced
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• 1 1/2 teaspoon ground cumin
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• 2 cups chicken stock
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• 2 cups sour cream
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