Chicken Enchiladas with Cumin Crema

serves 4-5

recipe from What’s Gaby Cooking Everyday California Food

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 (4oz. can) diced green chiles
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon red pepper flakes
• kosher salt
• 1 ½ cups shredded rotisserie chicken
• 1 (15oz. can) store-bought enchilada sauce
• 10 large flour tortillas
• 1 (15oz.can) refried black beans
• 1 cup pepper Jack cheese
• 1 cup Mexican-blend shredded cheese
• 8 scallions, white and light green parts, thinly sliced
• chopped fresh cilantro leaves
• sliced avocados, for serving

for the cumin crema:

• 1/4 cup sour cream
• 1/2 teaspoon ground cumin

To make the enchiladas:

Preheat oven to 350F

In a large skillet over mdium high heat, cook the onion in oil  for 7 minutes, until softened. Stir in the diced green chiles, cumin, garlic powder, and red pepper flakes. Seasons with salt. Stir in the shredded chicken and 1/2 cup of the enchilada sauce. Remove from the heat.

To assemble the enchiladas, set up an assembly line including tortillas, enchilada sauce, beans, chicken mixture, both of the cheese mixed together and scallions. Lay out a tortilla on a flat surface and spoon 1 tablespoon of the refried beans in a line down the center of the tortilla. Add equal amounts of the shredded chicken mixture, 2 tablespoons of cheese and 1 tablespoon of the scallions, and roll them up. Repeat with the remaining tortillas and fillings.

Pour another 1/2 cup of the enchilada sauce in the bottom of a 9 by 13-inch baking dish and place the rolled-up tortillas in the dish. Spread the remaining enchilada sauce on top of the tortillas and sprinkle the remaining shredded cheese on top. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.

To make the cumin crema:

Stir together the sour cream and cumin in a bowl. Remove the enchiladas from the oven and serve immediately, garnished with the remaining scallions, some cilantro, avocado and a drizzle of the cumin crema.