Ingredients
For the enchilada sauce:
2 jalapeños
1 yellow onion, quartered
1 1/2 lbs. on-the-vine tomatoes or tomatillos
1 head of garlic
Olive oil
2 limes, juiced
1/2 cup cilantro (you can use more or less, based on your taste)
Cumin
Salt
For the enchiladas:
1 large, or 2 small, rotisserie chickens (Costco is my favorite)
1 yellow onion, diced
4 garlic cloves, minced or sliced
1/4 cup flour
2 cups chicken stock
1/2 cup cilantro
Cumin
Salt
8 extra large flour tortillas
1 lb. Monterey Jack or Mexican blend shredded cheese
Directions
Pre-heat the oven to 400 degrees. On a large baking sheet, drizzle olive oil all over the tomatoes/tomatillos, jalapeños, onions and head of garlic (slice top off; the open side should be facing up), then sprinkle with salt. Roast in the oven for 20-30 minutes, turning everything halfway through. If you need to cook longer to ensure the vegetables “blister,” go ahead. Just do not let them burn, continue turning them. I broil on high for 3-4 minutes at the very end as well to char them a bit more.
Remove from oven and transfer to a blender. Add cumin and lime juice to your liking, along with salt. Set aside.
Shred the rotisserie chicken(s) and place meat in a bowl; set aside. Over medium heat, sauté onion in olive oil. Sprinkle with cumin and salt. After 5-7 minutes - once onions are soft - add the garlic and cook for another minute or two. Sprinkle flour all over the vegetables, stirring continuously so the flour doesn’t burn and all onions are covered. Add chicken stock and allow to simmer while stirring continuously until the whole thing thickens up quite a bit. This usually takes about 5 minutes. Remove from heat and add about 1/3 to 1/2 of the salsa. Add the shredded chicken and cilantro and stir until well combined. Set aside.
Pre-heat oven to 350 degrees. If using a gas stove, heat each tortilla directly on the flame to blister it a bit. You can also do this directly in a pan (no need for oil) until the tortillas bubble. Get a large shallow baking dish ready by coating the bottom in salsa. Now it’s time to start filling the enchiladas and preparing the meal. You’ll need to divide the chicken mixture into eight tortillas so try to measure as evenly as possible. Fill each enchilada with chicken mixture, topped with shredded cheese (at least a couple tablespoons, probably a quarter cup each). Wrap as tightly as possible and lay seam-side down in the baking dish. Once all are complete, top the entire dish with another layer of salsa and the rest of the shredded cheese.
Bake in oven for approximately 30 minutes, or until cheese is bubbling. Top with garnishes of your choosing - may I recommend fresh diced tomatoes, cilantro and guacamole?