Cook time minutes
For the salsa:
- 2 lbs Tomatillos (husked and washed)
- 2 Medium Onions (roughly chopped)
- 4 Cloves of Garlic (peeled)
- 2-3 Jalapenos, roughly chopped (depending on how hot you prefer it )
- Juice of 1 Small Lime
- 4 tsp of Ground Cumin
- 1 cup of Fresh Cilantro (roughly chopped)
- Salt and Pepper (to taste)For the Enchiladas:
- 3 Tbsp of Extra Virgin Olive Oil
- ¼ cup of Flour
- 2 cups of Chicken Stock
- 1 Medium Chopped Onion
- 3 Cloves of Garlic
- 1 3lb Pre-Cooked Rotisserie Chicken (meat shredded)
- 2 tsp Ground Cumin
- Salt and Pepper (to taste)
- 2 Tbsp Fresh Cilantro Chopped
- ½ lb Shredded Mexican Cheese Blend
- 10 8” Flour Tortillas
- Sour Cream to serve (optional)
- Fresh Cilantro to serve (optional)
1) Preheat your oven to 350 degrees, place all the ingredients for the salsa in a 13 by 9 inch roasting pan and roast them for 35 minutes.
2) Once the salsa mixture is ready transfer into a food processor and pulse until well combined but still a little chunky
3) To make the enchiladas, preheat the olive oil in a large deep skillet over medium heat and sauté the onions and garlic until softened and translucent about 2 to 3 minutes, add the cumin and the cook with the onions and garlic for 1 minute.
4) Turn your heat down to medium low and sprinkle in the flour and stir to insure that the flour doesn’t burn then gradually add the chicken stock to make a thick sauce this will take about 8 minutes. Turn off heat and add in 1/3 of the salsa, the shredded chicken and season with salt and pepper to taste. Add in the 2 tbsp of fresh chopped cilantro.
5) Take the same roasting pan from the salsa and smear the bottom with 1 cup of salsa. Now take the flour tortillas and briefly flash them over the stove top burner (or put them briefly under a broiler if using an electric stove).
6) To assemble the enchiladas coat each tortillas with 1 tbsp of salsa, scoop ¼ cup of the chicken mixture followed by a sprinkle of the shredded Mexican cheese blend. Fold the