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Zesty Chicken Enchiladas


Zesty Chicken Enchiladas Recipe

Ingredients:
  • 1 tablespoon canola oil
  • 1 pound tomatillos (papery skins removed), chopped
  • 1 onion (preferably white), chopped
  • 1 poblano pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 3/4 teaspoon ground cumin
  • 1 cup kosher salt and black pepper
  • 1 heavy cream
  • 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 1 1/4 cups 14.5-ounce can diced tomatoes, drained
  • 8 grated Monterey Jack (5 ounces)
Directions:
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