Mouthwatering Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Ingredients

• 2 pound tomatillos husked
• 2 white onion peeled, sliced, quartered or whole
• 8 Garlic
• 4 jalapenos
• 4 teaspoons Ground cumin
• 2 teaspoon Salt
• 1 cup chopped cilantro leaves
• 1 lime, juiced
• 2 tablespoon Extra-virgin olive oil
• 1/2 medium Onion diced
• 3 garlic cloves chopped
• 1 1/2 teaspoon Ground cumin
• 1/4 cup All-purpose flour
• 2 cups chicken stock storebought
• Chopped cilantro leaves
• 3 pounds Chicken boned, skinless
• Salt
• Freshly ground black pepper
• 10 large Flour tortillas
• 1/2 pound Monterey Jack cheese shredded
• 2 cups Sour cream
• Chopped tomatoes and cilantro leaves
• Guacamole, optional