Sour cream chicken enchiladas
INGREDIENTS
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4 boneless, skinless chicken breasts
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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2 Serrano chiles, seeded and diced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups chicken broth
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2 cups sour cream
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1 teaspoon ground cumin
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1/4 cup chopped cilantro
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8 fresh tomatillos, husked and cut in half or one (10-ounce) can tomatillos
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Dash of cayenne
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Salt
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Pepper
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1 tablespoon canola oil
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12 corn tortillas
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1/2 medium-sized onion, diced
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2 cups (8 ounces) shredded Monterey Jack cheese
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1/2 cup chopped cilantro, for serving
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