Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Roasted Tomatillo Chile Salsa  - 

1 lb tomatillos husked

1 white onion, peeled, sliced, quartered 

4 garlic cloves, peeled

2 jalapenos

2 tsp ground cumin

1 tsp salt

1/2 c chopped cilantro leaves

1/2 lime, juiced

Enchiladas - 

Extra virgin olive oil

1/2 medium onion, diced

3 garlic cloves, chopped

1 1/2 tsp ground cumin

1/4 c all purpose flour

2 c chicken stock, store bought

chopped cilantro leaves

1 deli roasted chicken (about 3 lbs) boned, meat shredded

salt and freshly ground black pepper

10 large flour tortillas

1/2 lb Monterey Jack cheese, shredded

2 cups sour cream 

chopped tomatoes and cilantro leaves, for garnish

Preheat oven 400 degrees

On a baking tray, roast tomatillos, onion, garlic, and jalapenos for 15 minutes.  Transfer the roasted vegetables and any juices on the bottom or the tray to a food processor.  Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.  

Meanwhile heat 2 T of olive oil in a medium sauce pan over medium heat.  Add the onion and cook until soft and caramelized - this should take 5-7 minutes.  Add the garlic and cumin them 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 roux.  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.  Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees 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 (0r put them briefly under the broiler if using and electric stove,  or use a large dry skillet) 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 like a cigar to enclose it.  Using a spatula 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 min until bubbly and cracked on top.  Garnish, cilantro, and tomato.