Tomatillo Sour Cream Chicken Enchiladas
INGREDIENTS
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1-1/2 pounds boneless, skinless chicken thighs
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Salt and pepper, to taste
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1 tablespoon olive oil
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½ medium-sized onion, diced
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3 cloves of garlic, smashed
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2 Serrano chiles, seeded and roughly chopped
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2 tablespoons of butter
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2 tablespoons of flour
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2 cups of chicken broth
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2 cups of sour cream
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1 teaspoon of cumin
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¼ cup chopped cilantro
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8 fresh tomatillos, husks removed and cut in half, and blackened slightly under broiler
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Dash of cayenne
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Salt and pepper, to taste
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12 corn tortillas
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1 tablespoon of canola oil
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2 cups shredded Monterey Jack cheese
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½ cup chopped cilantro
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