Chicken Enchiladas with Roasted Tomatillo Chile Salsa

foodnetwork.com

Danielle Eansor

subheading: Roasted Tomatillo Chile Salsa:

1 pound tomatillos, husked

1 white onion, peeled, sliced, quartered or whole

4 garlic cloves

2 jalapenos

2 teaspoons ground cumin

1 teaspoon salt

½ cup chopped cilantro leaves

½ lime, juiced

subheading: Enchiladas:

Extra-virgin olive oil

½ medium onion, diced

3 garlic cloves, chopped

1 ½ teaspoon ground cumin

¼ cup all-purpose flour

2 cups chicken stock, storebought

Chopped cilantro leaves

1 deli roasted chicken (about 3 pounds), boned, meat shredded

Salt

Freshly ground black pepper

10 large flour tortillas

½ pound Monterey Jack cheese, shredded

2 cups sour cream

Chopped tomatoes and cilantro leaves, for garnish

Spicy Black Beans, recipe follows

Yellow Rice, recipe follows

Guacamole, optional

subheading: Spicy Black Beans:

2 cups (about 1 pound) dried black beans, picked over, soaked overnight

3 tablespoons extra-virgin olive oil

½ medium onion, diced

1 jalapeno pepper, chopped

2 cloves garlic, chopped

1 bay leaf

Kosher salt

freshly ground black pepper

subheading: Yellow Rice:

2 cups long-grain rice

4 cups water

2 cloves garlic, smashed

1 tablespoon turmeric

1 teaspoon kosher salt

1 bay leaf

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