Ingredients
1tbspolive oil
1medium yellow onion,roughly chopped
3clovesmedium garlic,peeled and smashed with the side of a chef’s knife
¾lbtomatillos husks,stems removed, cut into 1-inch chunks
3jalapeno chiles,seeded and roughly chopped
1tspsugar
¾tspsalt
¼tspground cumin
1lbchicken tenderloins
2tspground cumin
1½tspsmoked paprika
1tspsalt
2tbspolive oil
1medium yellow onion,chopped
½cupfresh cilantro leaves,chopped
8ozsharp cheddar cheese,(2 cups) shredded
11corn tortillas,(6-inch)
2½tbspolive oil
3ozsharp cheddar cheese,(¾ cup), shredded
smoked paprika
¾cupsour cream
1small heart of romaine lettuce,or 5 to 6 leaves, shredded
1avocado,diced
1lime,sliced
Preparation
Heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, for about 5 minutes until softened.
Add the tomatillos, jalapeños, sugar, salt, cumin, and ⅓ cup water; bring to a simmer, then reduce the heat to medium-low and simmer for about 8 minutes until tomatillos are softened.
Transfer the mixture to a blender and purée until completely smooth. Set aside.
Place the chicken tenderloins in a medium bowl and sprinkle with the cumin, smoked paprika and salt. Toss with tongs until the chicken is evenly coated with the spice blend.
Heat the oil in a large nonstick sauté pan until shimmering but not smoking. Add the chicken and cook for about 2 minutes per side until just done; transfer to a plate to cool. Do not rinse the pan.
Add the onions and reduce the heat to medium. Cook, stirring occasionally, for about 5 minutes until soft. Remove the pan from the heat.
Once the chicken is cool enough to handle, shred it into bite-sized pieces. Add the shredded chicken to the pan with the onions, along with the chopped cilantro and shredded cheese.
Preheat oven to 400 degrees F.
Spread ¾ cup of tomatillo sauce on the bottom of a 9×13-inch baking dish.
Pour the oil into a small bowl or ramekin. Using a pastry brush, brush both sides of each tortilla with oil, then stack them on a plate and microwave for 1½ to 2 minutes until hot and steamy. This makes them pliable.
Spoon about ⅓ cup of the filling down the center of each tortilla. Roll each tortilla tightly and place side by side in the baking dish, seam side down.
Pour the remaining chili sauce over the top, and use the back of a spoon to spread evenly over each tortilla. Sprinkle the cheese down the center of the enchiladas. Bake for 15 to 20 minutes until hot and bubbling.
Sprinkle the smoked paprika down the center of the enchiladas and serve immediately with sour cream, lettuce, avocado, and lime wedges.
