Chicken Enchiladas with Roasted Tomatillo Salsa

Right before Christmas I made dinner for my entire family plus a few. I'm not used to cooking for so many people. I was daunted by the lengthy grocery list and mass quantities of food required. And then there was the issue of whether the sauce would even fit in the saute pan. It all worked out, but it in the end I dirtied a lot of dishes. But I also fed a lot of happy mouths. And that made it worth it.

I had a hunch that these enchiladas would be good. Tyler Florence usually comes through. I was excited that this recipe didn't contain any sour cream or even butter in the enchilada sauce. Which means that they're lighter than typical. The roasted tomatillo salsa was the highlight of the dish. You might want to double it so you have extra for snacking on. Two whole jalapenos (seeds and all) might seem like a lot, but because they're roasted (alongside the tomatillos, onion, and garlic) they're not too hot. I boiled a whole chicken and made my own stock, but you can use a rotisserie to save some time. And I recommend using at least part Pepper Jack cheese. It's so much more flavorful than Monterey Jack and adds the perfect amount of heat. 

Chicken Enchiladas with Roasted Tomatillo Salsa

INGREDIENTS
Roasted Tomatillo Salsa:
1 lb. tomatillos, husked
1 white onion, peeled and quartered
4 garlic cloves, peeled
2 jalapenos, stems removed
2 tsp. ground cumin
1 tsp. salt
1/2 cup fresh cilantro, chopped
1/2 lime, juiced

Enchiladas:
1 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups homemade or store-bought low-sodium chicken broth
fresh cilantro, chopped (to taste)
1 3 lb. chicken (rotisserie or boil your own to make the broth), boned and meat shredded
salt and freshly ground black pepper, to taste
10 large whole wheat flour tortillas, warmed
8 oz. Monterey Jack and/or Pepper Jack cheese, shredded

sour cream, for serving
shredded lettuce, for serving
Roma tomatoes, diced for serving
avocado or guacamole, for serving
fresh cilantro, chopped for garnish

DIRECTIONS
1. Preheat oven to 400 F.

2. Line a large baking sheet with aluminum foil and lightly grease with cooking spray. Spread tomatillos, onion, garlic, and jalapenos on the prepared baking tray. Roast in preheated oven for 15 minutes. Cool slightly before transferring roasted vegetables and their juices to a blender or food processor. Add the cumin, salt, cilantro, and lime juice and pulse until well combined but still slightly chunky.

3. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and caramelized, about 7 minutes. Add the garlic and cumin and cook for another minute. Sprinkle in the flour and stir until a thick paste forms. Slowly stir in the chicken broth and simmer until thickened. Remove from the heat and add half of the roasted tomatillo salsa, a handful of fresh cilantro, and fold in the shredded chicken. Season to taste with salt and pepper.

4. Preheat oven to 350 F. Lightly grease a 9x13 baking dish with cooking spray. Spread a little of the reserved salsa in the bottom of the baking dish.

5. To assemble the enchiladas, put a scoop of the filling inside each warmed tortilla and sprinkle with some shredded cheese. Roll up and place in the prepared baking dish. Pour the remaining salsa over top and sprinkle with the remaining cheese.

6. Bake uncovered in preheated oven for 30 minutes, until bubbling and golden brown on top. Garnish with fresh cilantro and serve with sour cream, shredded lettuce, diced tomato, and avocado.

Serves 6.

(Adapted from Food Network)