Recipe Name chicken enchiladas with roasted tomatillo chile salsa Submitted by jenifer Recipe Description This is the best chicken enchiladas ever Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60

chicken enchiladas with roasted tomatillo chile salsa roasted tomatillo chile salsa Ingredients Amount Measure Ingredient 6 large whole (3" dia) Tomatillos 1 cup, sliced Onion, chopped 4 cloves garlic minced 2 peppers jalapeno pepper (optional) 1/2 cup cilantro, fresh, chopped 1/2 wedge yields Lime juice, raw Steps Sequence Step 1 Roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. transfer roasted vegetables and juices on the bottom of pan to food processor. Add cumin, salt, cilantro, and lime juice and palse mixture leaving a little chunky enchiladas Ingredients Amount Measure Ingredient 1 tablespoon olive oil, extra virgin 1 medium (2-1/2" dia) Vidalia onion, diced 3 cloves garlic chopped 1/4 cup unbleached all purpose flour 3 tablespoons cilantro, fresh, chopped 2 cups Chicken broths 1 chicken, bone removed roasting 1 teaspoon salt, to taste 1 tablespoon pepper, to taste 10 tortillas (approx 12" dia) Tortillas, ready-to-bake or -fry, flour Steps Sequence Step 1 Heat olive oil in mediun saucepan over medium heat. Add onions and cook until soft and caramelized, about 5 to 7 minutes. Add garlic and cumin. Sprinkle flour and stir, so flour doesn''t burn. Stir until mixture thickens. Turn off heat add 1/2 of the roasted tomatillo salsa, add fresh cilantro fold in shredded chicken. season with salt and pepper to taste. preheat oven to 350 degrees begin assembling the dish. take large baking dish and smear the bottom with some of the reserved salsa mixture.Dip and coat tortillas with salsa mixture, put a scoop of chicken mixture and sprinkle some cheese,roll tortilla like a cigar. pour remaining salsa over enchilladas and bake for 30 min. garnish with sour cream