If you like Enchiladas (or just want something different)

...Then I have the recipe for you. Wes and I love this recipe and I made it last week for Andy and Samantha when we brought dinner over and got to see Madison for the first time. It's not hard to make, it just takes a little time and you pretty much have to get your hands dirty. I make my own tomatillo salsa because I like to, but you can buy the green salsa (salsa verde) in the store on the salsa isle. I definitely recommend this recipe from Tyler Florence; I really enjoy everything that I have made from his show.

Here is the link (but check out other recipes from him, they're all great):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35924,00.html

It looks long, but it's not really. The first time it seems tedious but I make them a lot now and it's really easy. These are seriously the most delicious Mexican food I make at home and we love them.
Here is the recipe with my amendments (in bold):

Roasted Tomatillo Chile Salsa:
1 pound tomatillos, husked (make sure you wash really good because they are sticky)
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos (leave these in even if you don't like it hot...once you roast them they loose some of the kick. if you don't like spicy, take out the seeds)
Extra Virgin Olive Oil
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced

Preheat oven to 400 degrees F. On a baking tray, roast tomatillos, onion, garlic and jalapenos (toss a little oil on so it doesn't stick) 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.

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, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded (I usually use all but wings)
Salt and freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded (if you like it extra spicy, use pepper jack)
2 cups sour cream (we don't use this because Wes is anti-sour cream)
Chopped tomatoes and cilantro leaves, for garnish(this just makes it pretty)

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 (Mine never takes this long but I have a super hot gas stove...just heat until golden). Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute (I don't know what that word means but basically, until it gets thick...like making mac-n-cheese). Continue stirring over a low simmer until the flour cooks and the liquid thickens. 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. (Don't fret if runny, the liquid will absorb)

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 (First spray with cooking spray...they can stick). 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)(Or just throw the bag in the microwave for minute until soft). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. (This is where it can get messy, I just put on a cookie sheet and keep turning). 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. (I get between 8-10) 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.

Enjoy!!