Chicken Enchiladas with Roasted Tomatillo Salsa

I have a weakness for tomatillos. They are delicious. The salsa used in these enchiladas reminds me of one of my favorite salsas, from Chili-rubbed Skirt Steak Tacos with Tomatillo-Avocado Salsa. (Yeah, it's a mouthful. If you haven't tried this recipe yet, you are truly missing out. It is one of my top five recipes.) I happened to get both of these recipes from my good friend, Katherine. Apparently we both love tomatillos! Anyway, these enchiladas were great! I had to keep smacking my husband's hand away as he tried to snitch from the chicken mixture that I was endeavoring to put into the tortillas! :) He kept saying, "Wow, this is so good!"

I only had whole wheat tortillas on hand (which is all I buy, except for specific recipes), so that is what is pictured, but I would have much preferred them with flour tortillas. Even still, they were very tasty, and very different from the run-of-the-mill, dime-a-dozen enchilada recipe that we all use (and love - don't get me wrong!). These are different and delicious. So try mixing it up with your regular enchilada recipe! This one is definitely a keeper!

Oh, and by the way, try serving these enchiladas with Cilantro-Lime Rice and Garlic Black Beans. Those recipes can be found underneath the shredded sweet pork recipe, another one of my favorites!

Chicken Enchiladas with Roasted Tomatillo Salsa
Submitted by Erin ~ http://www.thesisterscafe.com/
Printable Recipe

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought (I used bouillon)
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded - I used chicken breasts
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream (plus extra for serving)
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional

Directions:
Preheat oven to 400 degrees F.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). (I just microwaved my tortillas for a second - the point is to make them soft and pliable.) Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.

Serve hot with the remaining tomatillo salsa, sour cream, and fresh guacamole, if desired.