step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
On a baking tray lined with foil, combine Tomatillo (1 lb), White Onion (1), Garlic (6 cloves), and Jalapeño Peppers (2).
step 3
Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and roast for 20 minutes.
step 4
Transfer everything to a food processor, with Ground Cumin (2 tsp), Salt (1 tsp), Fresh Cilantro Leaf (1/2 cup) and Lime Juice (1/2), and pulse.
step 5
Heat Extra-Virgin Olive Oil (1 Tbsp) in a saucepan over medium heat. Add White Onion (1/2) and cook for about 5-7 minutes.
step 6
Add in Garlic (6 cloves) and Ground Cumin (2 tsp), then cook 1 minute more.
step 7
Sprinkle some All-Purpose Flour (4 Tbsp) and stir, then gradually add the Chicken Stock (2 cups), stirring vigorously the entire time, letting it simmer until sauce thickens.
step 8
Turn off heat, add half of the roasted tomatillo salsa, some Fresh Cilantro Leaves (to taste), and fold in the Rotisserie Chicken (1). Season with Freshly Ground Black Pepper (to taste).
step 9
Reduce the temperature of the oven to 350 degrees F (180 degrees C).
step 10
Cover the bottom of a large baking dish with some of the reserved tomatillo salsa.
step 11
Put a scoop of the shredded chicken-enchilada mix on top of a Flour Tortillas (10) followed by a sprinkle of Monterey Jack Cheese (1 1/2 cups).
step 12
Fold the tortilla over the filling and roll like a cigar to enclose it. Place the stuffed tortilla in the baking dish and repeat.
step 13
Pour over more of the salsa and top with the remaining shredded cheese.
step 14
Bake uncovered for about 30 minutes until bubbly and cracked on top.
step 15
Garnish with more Fresh Cilantro Leaves (to taste), Sour Cream (to taste), Avocados (to taste), and Lime Wedges (as needed).
