Directions

1. Broil tomatillos, onion, poblano pepper, and jalapeno and roast for about 15 minutes until charred. Let cool, then peel off the skin from the onion and garlic. Slice the jalapeno in half and deseed, to make the sauce less spicy.
2. Add the charred ingredients to a blender with any juices in the pan. Add a can of green chilies, cumin, Clebby’s Avocado Oil, chicken stock, cilantro, lime juice, and salt. Puree until smooth.
3. Preheat oven to 350° F.
4. Add shredded chicken, two cups of shredded cheese, melted cream cheese, and one cup of enchilada sauce.
5. Add one cup of sauce to the bottom of a 9×13 baking dish.
6. Warm tortillas, then fill each tortilla with ⅛ of the chicken filling. Gently roll the filled tortilla up and place in the baking dish. Repeat until all tortillas are filled.
7. Add about one more cup of enchilada sauce on top of the rolled tortillas and sprinkle with the remaining shredded cheese.
8. Bake for 30 minutes, until cheese is melted.
9. Let cool for about 5 minutes before garnishing with toppings.