Ingredients
Extra virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
1 jar roasted tomatillo chile salsa (green salsa)
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes, sour cream, guacamole, and cilantro leaves, for garnish
Preparation
1. Preheat oven to 350.
2. Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
3. Add the garlic and cumin, then cook for a further minute.
4. Sprinkle on the flour, and stir to ensure the flour doesn't burn. Then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens.
5. Turn off the heat, add half of the roasted tomatillo chile salsa, the sour cream and the chopped cilantro, then fold in the shredded chicken meat.
6. Season, to taste, with salt and pepper.
7. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
8. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).
9. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
10. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla, followed by a sprinkle of the shredded cheese.
11. Fold the tortilla over the filling, and roll like a cigar to close it. Place the tortilla in the baking dish, and continue to do the same with all the tortillas.
12. When the dish is full, top with the remaining salsa and shredded cheese.
13. Bake uncovered for about 30 minutes until bubbly and cracked on top.
14. Garnish with cilantro and tomato, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
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