Chicken Enchiladas with Tomatillo Chile Salsa

Contributed by Carol Nield

Extra virgin olive oil
1/2 medium onion
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/4 cup ww flour
2 cups chicken stock, low-sodium
Chopped cilantro
1 deli roasted chicken, boned, meat shredded (I have just used breasts, poached)
10 large ww tortillas
1/2# fat free cheese, shredded
Fat free sour cream
Chopped tomatoes
Heat a 2 count of olive oil in a medium saucepan over medium heat.  Add onion and cook till soft and carmelized.  Add garlic and cumin then cook for another minute.  Sprinkle on the flour, stir, then add chicken stock and stir till thickened.  Take off heat and add half (I don't do 1/2, maybe 1/3) of the roasted tomatillo chile salsa (posted under "salsa" in the recipe section), some additional fresh cilantro and fold in chicken.  Season to taste with salt and pepper. 
Smear some more salsa in the bottom of a baking dish.  Put the tortillas under the broiler for just a couple minutes or if you have a gas stove, flash them over the stove top flame.  Coat each tortilla with more of the reserved salsa.  Put a scoop of the shredded chicken-enchilada mix on top of the tortilla with a sprinkle of cheese.  Fold up tortilla and place in baking dish.  Pour any of salsa left on top of tortillas and remaining cheese.  Bake uncovered at 350 for about 30 minutes.  Garnish with cilantro and tomatoes.