Chicken Enchiladas with Tomatillo Sauce

By timbrehse

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, roughly chopped
• 3 medium cloves garlic, peeled and smashed with the side of a chef's knife
• 3/4 pound tomatillos, husks and stems removed, cut into 1-inch chunks
• 3 jalapeño chiles, seeded and roughly chopped
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 pound chicken tenderloins
• 2 teaspoons ground cumin
• 1-1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1/2 cup chopped fresh cilantro leaves
• 8 ounces (2 cups) shredded sharp cheddar cheese
• 11 6-inch corn tortillas
• 2-1/2 tablespoons olive oil
• 3 ounces (3/4 cup) shredded sharp cheddar cheese
• Smoked paprika
• 3/4 cup sour cream
• 1 small heart of romaine lettuce (or 5-6 leaves), shredded
• 1 avocado diced
• 1 lime, sliced

Preparation

Step 1

Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatillos, jalapeños, sugar, salt, cumin and 1/3 cup water; bring to a simmer, then reduce the heat to medium-low and simmer until tomatillos are softened, about 8 minutes. Transfer the mixture to a blender and purée until completely smooth. Set aside.