END-OF-WEEK ENCHILADAS

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This is a twist on Enchiladas Suizas, where chicken wrapped in corn tortillas are bathed with a creamy tomatillo-poblano sauce. At weeks end I found some sad looking cherry tomatoes, avocados that had finally ripened, and left-over roast chicken breast, the prime reason for roasting a chicken, as far as I am concerned. I made the creamy sauce with avocados, grilled tomatoes, some jalapenos and garlic. topped off the wrapped chicken enchiladas with all the bits of left-over cheeses in the fridge, and end-of week enchiladas were born.

RECIPE
Serves 4

1 cup cherry tomatoes
2 jalapenos (I like it spicy)
4 cloves garlic, peeled
3 avocados
1 cup cilantro
1 teaspoon cumin, toasted
salt and pepper
8 corn tortillas
2 chicken breast, shredded
1 1/2 cups left-over cheese, grated

Heat a cast iron skillet and grill the tomatoes, jalapenos and garlic until brown spots appear, and the garlic is soft enough to adhere to a knife.
Blend the vegetables with the avocados, cilantro, toasted cumin and 1 cup of water. Season with salt and pepper.
Keep the sauce aside as you char the tortillas by grilling them in a hot cast iron pan until brown spot appear on each side. Keep warm by tenting them with foil as you grill them one by one.
Place chicken in a bowl and mix with a cup of the avocado sauce.
Sauce the bottom of a 9"x 13" baking dish.
Divide the mixture amongst the tortillas, roll them up and place them seam side down, in the dish.
Cover with the enchiladas with the remaining sauce, sprinkle evenly with the cheese and bake at 400 for 25 minutes.
Let rest for 10 minutes and enjoy.

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