Chicken Enchiladas with Roasted Tomatillo Chili Salsa

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 [GF] all-purpose flour
• 2 cups chicken stock
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt and freshly ground black pepper
• 10 large [GF] flour tortillas
• 1/2 pound Monterey Jack cheese, shredded
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish

Directions

Salsa-(I make extra and keep some separate just for dipping chips in – chill first.)

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

Enchiladas

1. While chili salsa ingredients are roasting, heat a 2 count of olive oil in a medium saucepan over medium heat.
2. Add the onion and cook until soft and caramelized. This should take 5 to 7 minutes.
3. Add the garlic and cumin then cook for a further minute.
4. Sprinkle in the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a velouté.
5. Continue stirring over a low simmer until the flour cooks and the liquid thickens.
6. Turn off the heat, add half of the roasted tomatillo chili salsa and some additional fresh chopped cilantro.
7. Fold in the shredded chicken meat.
8. Season to taste with salt and pepper.
9. Lower the temperature of the oven to 350 degrees F and begin assembling the dish.
10. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
11. 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).
12. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
13. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.
14. Fold the tortilla over the filling and roll like a cigar to enclose it.
15. Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas.
16. Finally, pour over some more of the salsa and top with the remaining shredded cheese.
17. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.
18. Serve with sour cream on the side.