Creamy Green Chile Chicken Enchiladas

Kid's and adults love this dish. Sometimes I make the sauce ingredients without the chicken broth or sour cream a couple of days in advance. The day I make them I throw the chicken breasts in the crock pot with about 4 cups of chicken broth (from bouillon) and let them cook all day. Then I use that chicken broth and the chicken to make the rest of the recipe. Easy and delicious weeknight meal this way!

• Ready In: 1 hr 30 mins
• Yields: 16 enchiladas

Ingredients

• FOR THE SAUCE

• 2  lbs  tomatillos
• 1  onion, quartered
• 1 (4 ounce) can diced green chilies, drained
• 1  dash white vinegar
• 1  teaspoon ground cumin
• 1 1⁄2 teaspoons sugar
• 1⁄2 teaspoon salt
• 1⁄3 cup  chopped cilantro, lightly packed
• 1  lime, juice of
• 1  cup chicken broth
• 1  cup sour cream
• 1⁄2 cup  shredded monterey jack cheese

• FOR THE ENCHILADAS

•  extra-virgin olive oil
• 1  onion, sliced
• 3  garlic cloves, chopped
• 1 1⁄2 teaspoons ground cumin
• 1⁄4 cup all-purpose flour
• 3  cups  canned  chicken stock
• 2  lbs chicken breasts, about 4 whole breasts, cooked, meat shredded
• 2  poblano peppers, roasted and diced (or sometimes I also use a 4 oz can of green chilies)
• 1⁄2 bunch fresh cilantro, leaves chopped
•  salt and freshly ground black pepper
• 16  large corn tortillas
• 1⁄2 lb monterey jack cheese, shredded

Directions

1. To make the sauce, Put the tomatillos, chilies, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, sugar and salt and puree. Add the cilantro, lime juice and pulse to combine. Pour sauce into a large skillet cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and simmer covered for about 10 minutes. Add sour cream and continue cooking uncovered until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired. Stir in cheese until just melted.
2. For the enchiladas: Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
3. To assemble the dish: Preheat the oven to 350 degrees F. Get yourself a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.