Roasted Green Chile-Chicken Enchiladas
INGREDIENTS
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12 tomatillos, husked and rinsed
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2 jalapeno peppers, stemmed
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1 onion, quartered
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Splash white vinegar
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Water
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1 teaspoon ground cumin
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1/2 bunch fresh cilantro leaves, coarsely chopped
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2 limes, juiced
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Salt
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3 poblano peppers
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Extra-virgin olive oil
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1 onion, sliced
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3 garlic cloves, chopped
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1 1/2 teaspoons ground cumin
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1/4 cup all-purpose flour
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3 cups canned chicken stock
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1 deli roasted chicken, about 3 pounds, boned, meat shredded
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Leaves from 1/2 bunch fresh cilantro, chopped
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Salt and freshly ground black pepper
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12 large corn tortillas
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1/2 pound Monterey jack cheese, shredded
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Chunky Guacamole, recipe follows
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1 pint sour cream
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Chunky Guacamole
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