Chicken Enchiladas with Avocado and Tomatillo Sauce

Ingredients:

Salsa Verde:

• 12 physalis fruits, cleaned from calyces and washed
• 2 jalapeño peppers (stem removed)
• 3 poblano peppers
• 1 cooked baked chicken (about 1.3 kg), remove bones and chop meat coarsely
• A little white vinegar
• 0.5 l sour cream
• 1 tsp ground cumin
• 1/2 bunch coarsely chopped fresh cilantro (leaves)
• Juice of 2 limes
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• 3 chopped cloves of garlic
• 1.5 tsp ground cumin
• 1/4 cup premium wheat flour
• 3 cups canned chicken broth
• 1 onion, sliced ​​into half rings, and 1 onion, cut into 4 pieces
• Chopped leaves of 1/2 bunch fresh cilantro
• 225 g grated on a coarse grater Monterey Jack cheese
• 12 large cornmeal tortillas, recipe corn tortillas
• Chunky guacamole, see recipe below

Chunky Guacamole:

• 4 ripe avocados
• Juice of 3 limes
• 1/2 head of red onion, chopped
• 1 crushed clove of garlic
• 2 thinly sliced ​​serrano chili peppers
• 1 large handful of finely chopped fresh cilantro
• Extra-virgin olive oil
• Coarse salt and freshly ground black pepper

Preparation:

1. Prepare the salsa: Place the tomatillos, jalapeño pepper, and onion in a saucepan, then pour in enough vinegar and water to cover the vegetables. Bring to a boil, reduce heat, and simmer until the tomatillos are tender, about 10 minutes. Drain. Place the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse until the ingredients are combined.
2. Prepare the filling: Place the poblano pepper directly over a gas burner and cook, turning with tongs, until the skin is blackened and charred. (If you have an electric stovetop, place the pepper on a baking sheet and place it under the broiler in the oven, turning with tongs until the skin is blackened.) Peel the pepper, remove the seeds, core, and dice.
   
   In a medium saucepan, heat 2 cups of olive oil over medium heat. Add the onion and cook until softened and caramelized, 5-7 minutes. Add the garlic and cook for 1 minute. Stir in the cumin and cook for 1 minute. Then sprinkle the flour over the pan and cook, stirring, for another minute. Gradually pour in the broth, stirring constantly. Bring to a simmer, stirring to prevent the flour from sticking to the bottom of the pan. The liquid should thicken. Add the chicken, diced jalapeño and poblano peppers, and cilantro, season generously with salt and pepper.
3. Assembling the dish: Preheat oven to 180°C. Take a large baking dish.
   
   Dip a tortilla in the tomatillo salsa and place it on a cutting board. Spoon a generous dollop of the chicken mixture into the center, sprinkle with a little cheese, and roll the tortilla so that the filling is inside. Using a spatula, transfer it seam-side down into a baking dish.
   
   Fill the remaining tortillas and arrange them in the pan. Drizzle the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake, uncovered, for 30 minutes, until the sauce is bubbling and cracks appear on the surface. Serve hot with guacamole and sour cream.
4. Chunky Guacamole: Cut the avocado in half and remove the pit. Scoop out the flesh with a tablespoon and transfer to a bowl. Mash the avocado with a fork, leaving some chunks intact. Add the remaining ingredients: red onion, garlic, serrano chili pepper, cilantro, lime juice, and olive oil, and toss to combine. Cover with plastic wrap, making sure it touches the surface of the guacamole completely (this will prevent it from browning), and refrigerate for 1 hour before serving.