Enchiladas Verdes

Who needs to buy green salsa when you can make it at home?  Thanks to our nearby grocery store chock full of Mexican ingredients, we bought a couple pounds of tomatillos and some big poblano peppers.  I roasted them under the broiler and then chopped them up in the food processor with some salt, sugar, and the liquid I used to simmer the chicken.

I simmered the chicken in a mixture of sauteed onions, garlic, cumin, and chicken stock.

Nick shredded the chicken using two forks.  Then I mixed it with cilantro and  pepper jack cheese.

I rolled the chicken mixture up in flour tortillas and put them in a 9x13 inch pan.  I covered everything in the green salsa and sprinkled extra cheese on top.

I served the enchiladas with homemade guacamole!  Nick impressed me with his avocado buying skills, so I was able to use two avocados.  I mixed and mashed them with garlic, salt, lime juice, cayenne, and cilantro.  Delicious!