Green Chile Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 12 tomatillos, husked and rinsed
• 2 jalapeno peppers, stemmed
• 1 onion, quartered
• 1 tablespoon vinegar
• water
• 1 teaspoon ground cumin
• 1/2 bunch fresh cilantro leaves, coarsely chopped
• 1 lime, juice of
• salt
• 3 poblano peppers
• 2 tablespoons extra virgin olive oil
• 1 onion, sliced
• 3 garlic cloves, chopped
• 1 1/2 teaspoons ground cumin
• 1/4 cup all-purpose flour
• 4 cups canned chicken stock
• 1 (3 lb) roasted deli chicken, boned, meat shredded
• 1 leaf from 1/2 bunch fresh cilantro, chopped
• salt & freshly ground black pepper
• 12 large flour tortillas
• 1/2 lb monterey jack cheese, shredded

Recipe

• 1 make the salsa:
• 2 put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover.
• 3 bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. drain.
• 4 put the vegetables in a blender, add the cumin, and puree.
• 5 add the cilantro, lime juice, and salt, and pulse to combine. set aside.
• 6 meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.).
• 7 skin the peppers; then seed, core, and dice them.
• 8 heat two tablespoons of olive oil in a medium saucepan over medium heat.
• 9 add the onion and cook until softened and caramelized, 5 to 7 minutes.
• 10 add the garlic and cook 1 minute.
• 11 stir in the cumin and cook 1 minute.
• 12 add the flour and cook, stirring, 1 more minute.
• 13 gradually pour in the stock, stirring constantly. bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
• 14 to assemble the dish:
• 15 preheat the oven to 350 degrees f.
• 16 get your self a large baking dish. dip a tortilla into the tomatilla salsa and put it on a cutting board.
• 17 put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling.
• 18 use a spatula to place it seam side down in the baking dish.
• 19 continue to fill all of the tortillas and put them in the baking dish.
• 20 pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.
• 21 bake uncovered for about 30 minutes until bubbly and cracked on top.
• 22 serve hot with guacamole and sour cream.