Ingredients

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapeños
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced
Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound monterey jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish

Directions

1. For the salsa: Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapeños for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
2. Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin, then cook for a further minute.
3. Sprinkle on the flour and stir to ensure the flour doesn't burn, then gradually add the chicken stock to make a velouté. Continue stirring over a low simmer until the flour cooks and the liquid thickens.
4. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
5. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas.
6. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

Serves 6-8.

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Ingredients

5 cups kumquats, sliced
1 1/4 cups superfine sugar
3 1/2 cups orange-flavored vodka
5 cups store-bought pomegranate juice
Seeds of 2 pomegranates
Ice, for serving

Directions

1. In a medium bowl, combine the kumquats and sugar; let stand for 10 minutes. Stir in the vodka and let stand at room temperature for at least 1 hour or refrigerate up to overnight.
2. In a large pitcher, stir together the vodka mixture, pomegranate juice and pomegranate seeds. Serve over ice.

Serves 10.

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