Zesty Chicken Enchiladas

Tyra and I made this making our own tomatillos sauce from fresh tomatillos. It was easy, tasty, and fun to make

Hands-on time: 35 minutes Total time: 55 minutes serves 4
Tomatillos resembles small green tomatoes with papery outer skins and a delicious tart flavor. Can't find them? Try a shortcut version of the sauce by mixing a 16 -ounce jar of mild green salsa with 1 cup of cream.

1 tablespoon canola oil
1 pound tomatillos (papery skins removed). chopped
1 onion (preferably white), chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 2-to 21/2 pound rotisserie chicken, meat shredded
1 14.5 ounce can diced tomatoes, drained
1 1/4 cups grated Monterey Jack (5 ounces)
8 - 6 inch corn tortillas
salsa

Heat oven to 400 degrees Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin and 1/2 teaspoon salt. Cook, stirring occasionally until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.

In a large bowl combine the chicken, tomatoes, 1 cup of cheese, 1/2 cup of the tomtillo sauce, and 1/2 teaspoon each salt and pepper.

Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9X13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.

Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with salsa or Pico de Gallo