Lunch: Spicy Jalapeno Chicken Enchiladas Recipe

Ingredients

2 pounds tomatillos, husks removed
2 medium onions, quartered
4 jalapeno peppers, halved lengthwise and seeded
8 garlic cloves, peeled
2 tablespoons olive oil
1 cup chopped fresh cilantro
2 tablespoons lime juice
4 teaspoons ground cumin
2 teaspoons salt

Instructions

Place the tomatillos, onions, jalapenos and garlic in two 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Bake at 425 ° for 20-25 minutes or until tender and browned. Cool slightly.
Transfer vegetables and cooking liquid to a food processor. Add the cilantro, lime juice, cumin and salt. Cover and pulse until chunky; set aside.
For filling, in a large skillet, saute onion in oil until tender. Add garlic and cumin; cook and stir 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cilantro and 1 cup of the tomatillo mixture. Stir in chicken.
To assemble, spread 1/4 cup tomatillo mixture into two greased 13-in. x 9-in. baking dishes. Spread 1 tablespoon tomatillo mixture and 1/2 cup chicken mixture down the center of each tortilla; sprinkle each with 2 tablespoons cheese. Roll up and place seam side down into baking dishes. Spoon remaining tomatillo mixture over enchiladas; sprinkle with cheese.
Cover and freeze one dish for up to 3 months. Bake the second dish, uncovered, at 350 ° for 30-35 minutes or until bubbly. Garnish with sour cream, tomatoes and cilantro if desired.
To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 ° for 40-45 minutes or until bubbly.