Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
On a baking tray lined with foil, combine
Tomatillos (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 (1/2 Tbsp)
,
Salt (1 tsp)
,
Fresh Cilantro Leaves (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 (1/2 Tbsp)
, then cook 1 minute more.
Step 7
Sprinkle some
All-Purpose Flour (1/4 cup)
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)
.
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