Chicken Enchiladas with Roasted Tomatillo Salsa

Recipe From: The Sisters' Cafe
This took a lot of work and I was surprised there wasn't more flavor. It almost just tasted like a can of green chili enchilada sauce. I reserved about a cup of the salsa for steak tacos tomorrow night.

Roasted Tomatillo Salsa:
1 pound tomatillos (husked, rinsed, halved)
1 white onion ( peeled and quartered)
4 garlic cloves
2 jalapenos (rinsed and seeded)
2 tsp ground cumin
1 tsp salt
1/2 cup cilantro leaves (chopped)
1/2 lime (juiced)

Enchiladas:
Extra-virgin olive oil or butter
1/2 medium onion (diced)
3 garlic cloves (chopped)
1 1/2 tsp ground cumin
1/4 cup all-purpose flour
2 cups chicken stock or bouillon
1/2 cup cilantro leaves (chopped)
2 chicken breasts (cooked and shredded)
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese (shredded)
1 cup sour cream

Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt and cilantro and pulse mixture until well combined but still chunky.

Meanwhile heat a olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo salsa, some additional fresh chopped cilantro, the sour cream and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.