Creamy Chicken Enchiladas Verdes Recipe | Foodal

Ingredients

• 1 pound tomatillos, husks removed, halved (about 8 medium)
• 1 small red onion, halved
• 2 serrano chilies, seeds and ribs removed, halved
• 4 large cloves garlic, divided
• Juice of 1 lime, plus additional limes for garnish
• 6 tablespoons roughly chopped fresh cilantro, divided
• Coarse salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons chopped green onions, white and light green parts only
• Pinch ground cumin
• 2 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/2 cup half-and-half, room temperature
• 1 rotisserie chicken (about 3 pounds), deboned, meat shredded
• 12 flour tortillas
• 2 cups shredded Monterey Jack cheese
• Diced Roma tomatoes, for garnish