Zesty Chicken Enchiladas

We tried this the other night and it was really really
good! Betsy Stephenson

1 tbs canola oil 1 lb tomatillos, chopped 1 onion (preferably white), chopped 1 poblano pepper seeded and chopped 2 cloves garlic, chopped 3/4 tsp ground cumin Salt and pepper 1 c heavy cream 1 2- to 21/2-pound rotisserie chicken, meat shredded 1 14.5 ounce can diced tomatoes, drained 11/4 cups grated Monterey Jack (5 oz) 8 6-inch corn tortillas Pico de Gallo (Recipe following) or salsa Directions: Heat oven to 400 F. Heat the oil in a large skillet over medium- high heat. Add the tomatillos, onion, poblano, garlic, cumin, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 teaspoon each salt and pepper. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down. Top with the remaining sauce and cheese (we added a little extra cheese). Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo. Number Of Servings:6