Zesty Chicken Enchiladas
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
- ¾ teaspoon ground cumin
- kosher salt and black pepper
- 1 cup heavy cream
- 1 2- to 2½-pound rotisserie chicken, meat shredded
- 1 14.5-ounce can diced tomatoes, drained
- 1 ¼ cups grated Monterey Jack (5 ounces)
- 8 6-inch corn tortillas
- Pico de Gallo or salsa
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