Chicken Enchiladas with Roasted Tomatillo Salsa

Pic courtesy of The Sisters Cafe

Ok, I'll admit, I am obsessed with enchiladas. How could I not be, though,with all that meaty, cheesy, gooey goodness? Well, I have kind of been on a search for the best enchiladas and I have narrowed it down to three (all of which can be found here at Peachtree Cooking). I think, though, that this recipe might just take first now. They are really THAT good. I must give a small warning, though. This is not a 30-minute meal- it's quite an intense little recipe, but I promise you that it will be worth it. Mmmmm, I'm salivating just thinking about these babies!

Chicken Enchiladas with Roasted Tomatillo Salsa
adapted from The Sister's Cafe

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves, peeled
2 jalapenos, seeded (or leave the seeds in for some extra heat)
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

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 (I used bouillon)
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded - I used chicken breasts
Salt and freshly ground black pepper
20+ taco-sized flour tortillas (depending on how frugal you are with the filling, I squeezed about 22 out)
1/2 pound Monterey Jack cheese, shredded
1 cup sour cream (plus extra for serving)
Chopped tomatoes and cilantro leaves, optional- for garnish
Guacamole, optional

Preheat oven to 400 degrees F.
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 and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 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 half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat and 1 cup of sour cream. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and 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 briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). (I just microwaved my tortillas for a second - the point is to make them soft and pliable.) 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 up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa 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 the remaining tomatillo salsa, sour cream, and fresh guacamole, if desired.