Zesty Chicken Enchiladas

Ingredients:
1 Tbsp. canola oil
1 lb. tomatillos, peeled and chopped
1 Vidalia onion, chopped
1 poblano pepper, seeded and chopped
2 cloves garlic, chopped
3/4 tsp. ground cumin
Kosher salt and black pepper
1 cup heavy cream
1 medium rotisserie chicken, meat shredded
1 14.5 oz. can diced tomatoes, drained
8 oz. Monterey Jack cheese, shredded
8 medium flour tortillas

Directions:
Heat oven to 400 degrees. Heat oil in a large skillet over medium high heat. Add tomatillos, onion, poblano pepper, garlic, cumin, and 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are tender, about 10-12 minutes. Transfer to a food processor, add the cream, and puree.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the tomatillo sauce, and 1/2 tsp. each of the salt and pepper.
Spread 1 cup of the remaining sauce in a 9 x 13 inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.
Top with the remaining sauce and cheese. Bake until it begins to brown, 15-20 minutes.