Chile Verde Chicken Enchiladas (round 2 recipe)

We just tried these tonight and they were amazing. I love enchiladas but we usually make either a white sauce enchilada or a red sauce, so it was fun to try a green sauce. They are super yummy! I decided on chicken enchiladas because I roasted a whole chicken and needed another meal to use up the leftover chicken. This was a perfect recipe to do just that. This is a great way to save money

Roasted Tomatilla Chile Sauce

1 pound tomatillos*, husked

1 white onion, sliced and quartered

1 jalapenos

2 tsp. ground cumin

1 tsp. salt

1/2 cup chopped cilantro leaves

1/2 lime, juiced

Enchiladas
1 Tbs extra virgin olive oil
1/2 medium onion
3 garlic cloves, chopped
1 1/2 tsp. cumin
1/4 cup flour
2 cups chicken broth
1/4 cup cilantro leaves, chopped
left over chicken from 1/2 roasted chicken
salt and pepper to taste
10 homemade wheat flour tortillas
1/2 lb Monterey Jack Cheese, shredded

Preheat oven to 400 degrees
On a baking tray, roast tomatillos, onion, garlic and jalapenos drizzled with olive oil for 15 to 20 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.

Meanwhile heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft this should take 5 to 7 minutes. Add the garlic and cumin then cook for another minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock. 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 sauce, 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. 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 over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly on top.

*TIP: Ever heard of tomatillos? No worries, they look like a green tomato wrapped inside a green husk. You can usually find them at any local grocery store in the produce section.