-
1
Preheat oven to 400 degrees F.
-
2
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes.
-
3
Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
-
4
Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
-
5
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat.
-
6
Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes.
-
7
Add the garlic and cumin then cook for a further minute.
-
8
Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.
-
9
Continue stirring over a low simmer until the flour cooks and the liquid thickens.
-
10
Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat.
-
11
Season, to taste, with salt and pepper.
-
12
Change the temperature of the oven to 350 degrees F and begin assembling the dish.
-
13
Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.
-
14
Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).
-
15
Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.
-
16
Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.
-
17
Fold the tortilla over the filling and roll like a cigar to enclose it.
-
18
Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas.
-
19
Finally pour over some more of the salsa and top with the remaining shredded cheese.
-
20
Bake uncovered for about 30 minutes until bubbly and cracked on top.
-
21
Garnish, cilantro and tomato.
-
22
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
-
23
In a large pot, soak beans overnight covered in water by 2 inches.
-
24
Drain and set aside.
-
25
In the same pot, heat the olive oil.
-
26
Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.
-
27
Add the beans and cover with water by about 1-inch.
-
28
Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender.
-
29
Remove the bay leaf and discard.
-
30
Taste the beans and season with salt and pepper.
-
31
Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat.
-
32
Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.
-
33
Remove from the heat and let sit, covered, for 5 minutes.
-
34
Discard the garlic and bay leaf, fluff with a fork, and serve.
