Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Roasted Tomatillo Chile Salsa:

1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 cup chopped cilantro
1/2 lime, juiced

Enchiladas:

Extra-virgin olive oil
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
Chopped cilantro
1 roasted chicken
salt
ground pepper
10 large tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
chopped tomatoes and cilantro for garnish

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

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium saucepan over medium heat. Add the onion 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 to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold into the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the tomatillo salsa. Put a scoop of the chicken mixture on the top of a tortilla followed by a sprinkle of shredded cheese. Fold the tortilla over and roll. When you have finished all the tortillas pour the remaining salsa and top with cheese. Bake uncovered for about 30 minutes until bubbly. Garnish with cilantro, tomatoes, sour cream, what ever you desire.