Roasted Hatch Chile Chicken Enchiladas

frysfood.com

SuzyQ

3⁄4 pound Hatch chiles, cut in half, seeds and stems removed

3⁄4 pound tomatillos, husks removed

1 small onion, cut into large pieces

4 cloves garlic, peeled

1 tablespoon olive oil

1 teaspoon coarse salt

1⁄2 teaspoon ground black pepper

1 cup chicken stock

3 cups shredded cooked chicken

1⁄2 cup Mexican crema

1⁄2 cup cilantro, chopped

2 cups shredded Monterey jack cheese, divided

12 corn tortillas

Directions at frysfood.com

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