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Servings: 4
Prep Time: 15 Minutes
Cook Time: 45 Minutes

For the Tomatillo Sauce Recipe, Click Here: http://bit.ly/aNZKSG

Enchiladas:
Heat a 2 count of olive oil in a medium saucepan. Add onion and cook until soft. Add the garlic and cumin, cook for a minute. Sprinkle on flour and stir to ensure and add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Add half of the roasted tomatillo chile salsa, some fresh chopped cilantro and fold in 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 reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). 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 like a cigar to enclose it. Using a spatula 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. Garnish, cilantro and tomato.