My enchiladas are one of my most requested recipes amongst my friends. A true labor of love, I've spent years perfecting this recipe. The key is really the sauce- tangy and creamy with a hint of underlying heat. Perfect for Mexican night and pairs GREAT with a margarita!
-2 lbs tomatillos
-1 large sweet onion
-3 jalapeños, de-seeded
-2 cloves garlic
-1 tablespoon canola oil
-1/2 cup cilantro, plus extra for garnish
-1 cup chicken stock (optional for thinning sauce)
-Salt and Pepper
-3/4 cup heavy cream
-1 rotisserie chicken (I use Costco)
-12 corn tortillas
-1 bag Mexican blend grated cheese
Roughly chop all your vegetables, then heat the canola oil in a large saucepan over medium heat and cook the tomatillos, onion, jalapeño, garlic and scallions until soft, about 10 minutes.
Remove from heat, mix in the cilantro and lime juice.
Using a food processor, or immersion blender, blend until sauce is smooth. If it looks thick, add a little of the chicken stock to thin it out enough that it runs easily through a slotted spoon. Season with salt and pepper. Mix heavy cream into sauce.
Preheat oven to 350 degrees.
Shred rotisserie chicken. Mix ½ cup of sauce in with chicken.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in sauce, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, in a 9-by-13-inch baking dish. Top with remaining sauce, then bag of cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Garnish with chopped cilantro.