6 cloves garlic, unpeeled, top cut off
2 jalapeno (or 1/2 t chipotle + 1/2 t cayenne)
1 onion, quartered
28 oz can of roasted tomatoes, diced
1 cube chicken stock
2 C cilantro, chopped
2/3 C sour cream
1 T lime juice
2 t cumin
3 T olive oil
1 onion, diced
4-5 C chicken, cooked and shredded
8 large tortillas
3 C Monterey Jack, shredded
salt and black pepper, freshly ground
sour cream and cilantro for garnish
Broil unwrapped: garlic, jalapeno, poblano and quartered onion on high, turning once. 15 min or until charred.
Cool and peel. Add to processor.
Process with tomatoes, stock cube, cilantro, 2/3 C sour cream, lime juice, cumin, salt and black pepper until smooth.
Preheat oven to 375F.
Fry onion in oil until almost brown. Add chicken, and 1 1/2 C enchilada sauce. Adjust salt and pepper.
Remove from heat and roll into tortillas.
Pour 1 C of enchilada sauce into the baking dish, then tortillas, then the remaining sauce, then cheese.
Bake until cheese has melted and the sauce is hot and bubbly. 20-25 min.
Match made in Heaven:
Top with more sour cream and garnish with cilantro.