Mouthwatering Chicken Enchiladas with Roasted Tomatillo Chile Salsa

8 Servings
Chicken Mexican
mexican enchiladas Main Dish Chicken Mexican

Roasted atillo Chile Salsa:
2 pound atillos husked
2 white on peeled, sliced, quartered or whole
8 lic cloves
4 apenos
4 teaspoons ground in
2 teaspoon t
1 cup chopped antro leaves
1 e, juiced
Enchiladas:
2 tablespoon Extra-virgin ve oil
1/2 medium on diced
3 lic cloves chopped
1 1/2 teaspoon ground in
1/4 cup -purpose flour
2 cups cken stock storebought
Chopped antro leaves
3 po cken boned, skinless
1 can (12 oz) Enchilada sauce green
t
Freshly ground ck pepper
10 large flour tillas
1/2 pound Monterey Jack cheese shredded
2 cups r cream
Chopped tomatoes and antro leaves
Guacae, optional

Preheat oven to 400 degrees F. For the salsa: 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, cilantro, and lime juice and pulse mixture until well combined but still chunky. Enchiladas: Change oven temperature to 350 degrees F. Take 3 pounds of chicken and roast in the oven for 30 minutes at 350 degrees F, or until cooked though. Let cool and then shred. Set aside. Meanwhile heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized , approximately 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 1/4 of the can of enchilada sauce and some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Turn oven back on and set to 350 degrees F. 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 put them briefly under the broiler. 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 to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour the reaminder of the enchilada sauce 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 Yellow Rice, the tomatillo salsa, sour cream and fresh guacamole, if desired.


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