El Coyote Enchiladas Suizas
These chicken-filled enchiladas are drowned in a jalapeño-laced tomatillo sauce under a blanket of bubbling Monterey Jack cheese.
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Ingredients
- 2 lb. tomatillos, husks removed, rinsed
- 8 cloves garlic, unpeeled
- 2 jalapeño peppers, stemmed
- 2 large white sweet onions, such as Maui or Vidalia (1 quartered, 1 minced)
- 1 cup chicken stock, heated
- 2 cups roughly chopped cilantro, plus sprigs for garnish
- 1 cup sour cream
- 2 tbsp. fresh lime juice
- 2 tsp. ground cumin
- Kosher salt
- freshly ground black pepper
- 3 tbsp. canola oil
- 3 cups cooked, shredded chicken
- 8 (10-inch) flour tortillas
- 5 cups shredded Monterey Jack
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