Ingredients

• TOPPING:
• 1 pound tomatillos, husked & quartered
• 1 white onion, peeled, & quartered
• 4 garlic cloves, smashed with broad side of knife
• 2 jalapenos, seeded if you don’t want as much heat
• 1 Tbsp cumin
• ½ tsp salt
• ½ cup chopped cilantro
• 1 Tbsp lime juice
• olive oil
• ENCHILADA PIE:
• Olive oil
• ½ onion, diced
• 3 garlic cloves, grated or chopped
• ¼ cup flour
• 1-2 chicken bouillon cubes
• 2 cups hot water
• chopped cilantro
• 1 deli chicken, boned & shredded
• salt & pepper
• ½ pound Mexican cheese blend (Monterey Jack & cheddar0
• toppings of choice – sour cream or guacamole
• tortilla chips

Instructions

1. TOPPING:
2. Sprinkle olive oil on a metal pan.
3. Place all veggies in pan.
4. Bake 400 for 10 minutes or until onions start to brown.
5. Flip veggies to brown other side for 5-10 minutes. Work on enchiladas at this time.
6. Place all veggies & spices into food processor.
7. Pulse until chunky.
8. ENCHILADA PIE:
9. Add 1-2 Tbsp olive oil to skillet
10. Saute onion & garlic in skill oven-safe skillet (I use wrought iron skillet)
11. Add flour and cook on low heat until flour blends with onion/garlic mixture
12. Add chicken bouillon cubes & water. Mix until cubes are dissolved
13. Add shredded chicken & half of tomatillo sauce. Mix together in skillet
14. Sprinkle cheese over top.
15. Sprinkle tomatillo sauce on top of cheese
16. Add chopped cilantro
17. Bake 350 for 10-15 minutes, or until bubbly
18. Serve over tortilla chips. Top with guacamole &/or sour cream