Tomatillo Chili Enchiladas

Roasted Tomatillo Chile Salsa:
* 1 pound tomatillos, husked and quartered
* 1 white onion, peeled, sliced, quartered or whole
* 4 garlic cloves
* 2 jalapenos, halved and seeded
* Olive Oil
* 2 teaspoons ground cumin
* 1 teaspoon salt
* 1/2 cup chopped cilantro leaves
* 1 lime, juiced
* 1/2 cup White wine or chicken broth

Enchiladas:
* 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
* Chopped cilantro leaves
* 1 deli roasted chicken (about 3 pounds), boned, meat shredded
* Salt
* Freshly ground black pepper
* 12 - 16 corn tortillas
* 1/2 pound shredded Monterey Jack& cheddar cheese
* Sour cream, chopped tomatoes and cilantro leaves, for garnish.

Directions:
Preheat oven to 400 degrees F.

For the salsa:
On a baking tray drizzle olive oil over tomatillos, onion, garlic and jalapenos and roast for 15 minutes. Allow to cool for 10-15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor or blender. Add the cumin, salt, cilantro, lime juice, and wine or broth and pulse mixture until well combined.




Enchiladas:
Change the oven temperature to 350 degrees F.
Meanwhile heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized,5-7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually whisk the chicken stock to make a gravy. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add 1 cup of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Begin assembling the dish. Take a large baking dish and smear the bottom with 1/2 cup of the reserved tomatillo salsa. Now take the corn tortillas and wrap them in a damp cloth and microwave for 30-60 seconds to soften. Using a shallow bowl, coat each tortilla lightly with some of the reserved salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa, reserving back at least 1/2 a cup of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

*I mix the last of my reserved salsa with 1 cup of plain Greek yogurt as an additional sauce for the enchiladas, but it's also a great dip to have with corn chips.