Chicken Enchiladas with Tomatillo Sauce

What can I say, I've been inspired....I'm trying 3 new recipes this week (to make up for some lost time) and last night we enjoyed these tasty enchiladas. I modified a Tyler Florence's recipe just slightly. I love this recipe because the tortillas are whole wheat and there's no sour cream in the sauce. While I love sour cream sauce, its also loaded with fat. 


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:
3 Tbsp. extra virgin olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 1/2 tsp. ground cumin
1/4 cup all-purpose flour
2 cups 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, shredded
1 tsp. chili powder
1/2 tsp. cayenne pepper


sour cream, 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, cumin, chili powder, cayenne pepper and 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 and sprinkle some chili powder on top. 

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, and avocado.

Serves 6