Chicken Roasted Tomato Enchiladas
Ingredients
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 pinch Kosher salt, plus more to taste
- 1 1/2 pounds [680 g] boneless, skinless chicken breasts
- 1 28-oz [794-g] can whole peeled tomatoes
- 1 jalapeño chile, roughly chopped (discard the seeds if you like)
- 2 large handfuls of fresh cilantro leaves (a little bit of stem is fine!)
- 1/2 cup [120 g] sour cream
- 3 tablespoons canola or other neutral oil, plus more as needed
- 10 6-in [15-cm] corn tortillas
- 3/4 cup [85 g] coarsely grated Monterey Jack cheese
- 1/2 small red onion, thinly sliced
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