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Ingredients

• 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
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound monterey jack cheese, shredded
• 2 cups sour cream
• chopped tomatoes and cilantro leaves, for garnish
• Spicy black beans, recipe follows
• Yellow rice, recipe follows
• guacamole, optional

Description

Definitely The Best Enchilada Recipe I've Ever Tried.

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