Chicken Enchiladas with a Roasted Tomatillo Sauce

     There are so many different types of enchiladas and sauces, but one of the most popular is chicken enchiladas with either a sour cream sauce or a tomatillo sauce.  I am personally partial to spinach enchiladas, which I make any time I make my carnivorous boys enchiladas.  They are fairly easy to make, but involve your full attention from the time you start preparing until you put them in the oven.  They are worth it, though. 

Roasted Tomatillo Sauce:

1 lb tomatillos (husks removed)
1/2 large white onion
4 garlic cloves
2 jalapenos (w/o seeds if you don't want it spicy)
1 tsp salt
1/2 cup chopped cilantro
Juice from 1/2 of a lime

Chicken Enchiladas:
2 large chicken breasts (3/4 to a pound total)
2 tomatoes
1/4 of a large white onion
garlic powder
salt (to taste)
cooking spray
1 TBS butter
Queso fresco (or shredded mozzarella cheese)
10 to 12 flour tortillas

     Preheat the oven to 400 degrees. 

1) Slice the jalapenos in half, lightly crush the garlic (only enough to open the each clove a little), cut each tomatillo in half, then break the onion apart slightly.  Lay all the vegetables on a cookie sheet in a single layer and place in the oven for 15 minutes.

2) While tomatillos are in the oven, start the chicken.  Slice the chicken breasts in half (or in more if really thick) so they cook faster and more evenly.  Spray a nonstick pan or flat top grill over medium-high heat with cooking spray, and also spray the chicken.  Sprinkle garlic powder on both sides of the chicken, then place on pan or grill.  The chicken will have to cook for about 5 minutes on each side. 

3) While the chicken is cooking on it's first side, chop the onion and tomatoes.  Put a large pot over medium heat with one TBS butter.  When butter has melted, put chopped onions in to cook.  By this time the chicken should be ready to flip and start cooking on the other side.

4) After flipping the chicken, stir the onions in the pot and keep cooking until the onions are tender and a golden brown.  At this time you will want to add the chopped tomatoes and mix them in well with the onions and continue to cook over medium heat.

5) The vegetable in the oven should be ready by now.  Take them out of the oven and put them in a blender or food processor along with the cilantro, salt, and lime juice and blend well.  Lower the oven temperature to 350 degrees.

6) Now take the cooked chicken off the grill or put of the pan and set aside to cool slightly to make for easier cutting.  Mix the onion and tomato mixture and add a little salt.  Let that mixture cook for just a few minutes while you cut/chop the cooked chicken.

7) When chicken is cut, pour it into the onion and tomato mixture and combine well.  Let it cook for a few minutes while you ready a long casserole dish for the enchiladas.  Pour a small amount of the tomatillo sauce in the bottom of the dish to help keep the tortillas from sticking. 

8) Turn the heat off under the chicken mixture.  Spoon some of the meat mixture into the middle of a tortilla and then add some queso fresco.  Roll the tortilla around the meat like a cigar and lay in the casserole dish.  Repeat with all the tortillas. 

9) Once all the tortillas are filled and placed in the dish, pour the rest of the tomatillo sauce over the top and sprinkle with more queso fresco (or shredded mozzarella).  Place in the oven and bake for 15 to 20 minutes.

10) That's it!  Once cooked, serve by themselves or with rice and beans, shredded lettuce, pico de gallo, or anything else you may want with them.