Ingredients

Salsa 1 lb tomatillo husked 1 white Onion peeled, sliced, quartered or whole 4 Cloves Garlic 2 jalapeno chilli's 2 teaspoons ground Cumin 1 teaspoon Salt ½ cup chopped Coriander leaves ½ Lime juiced Enchiladas Extra Virgin Olive Oil ½ medium Onion diced 3 Cloves Garlic chopped 1½ teaspoons ground Cumin ¼ cup Flour 2 cups chicken stock storebought chopped Cilantro leaves 1 deli roasted Chicken boned, meat shredded 10 large Flour Tortillas ½ lb Monterey Jack Cheese shredded Salt and freshly ground black pepper 2 cups Sour Cream chopped Tomato and cilantro leaves, for garnish spicy black bean recipe follows yellow Rice recipe follows Guacamole optional Spicy Black Beans 2 cups dried black beans picked over, soaked overnight 3 tablespoons Extra Virgin Olive Oil ½ medium Onion diced 1 jalapeno chilli chopped 2 Cloves Garlic chopped 1 Bay leaf Kosher Salt and freshly ground black pepper Yellow Rice 2 cups long grain Rice 4 cups Water 2 Cloves Garlic smashed 1 tablespoon Turmeric 1 teaspoon Kosher Salt 1 Bay leaf

Description

SalsaPreheat 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, Cil

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