Enchilades Suizas

1/2 Cup vegetable oil
1 small white onion, finely chopped
1 clove garlic, chopped
1 jalapeno chile, thinly sliced crosswise
1 tsp. ground cumin
1/2 lb tomatillos-husks removed, fruit rinsed and chopped
Salt and Pepper
3/4 cup sour cream, plus more for serving
1 cup (packed) cilantro leaves
4 cups shredded roast chicken
10 small (6-inch) corn tortillas
6oz (1 1/2 cups) shredded monterey jack

Optional
2 cups shredded romaine

1. Position a rack in the upper third of the oven and preheat to 375.  In a med skillet, hear 1 tbsp of oil over med. heat.  Add the onion, garlic and jalapeno;  cook until the vegetables are sofr, about 5 mins.  Add the cumin and cook for 1 min.   Add the tomatillos; season with salt and pepper.  Cook for 2 mins, then stir in 1/2 cup of water and simmer until the tomoatillos are soft, about 5 mins. 

2. Let the mixture cool, then transfer to a blender and mix until smooth, about 1 min.  Add 3/4 cup sour cream; blend until combined.  Add the cilantro and blend until smooth; season.

3. Spread 1/2 cup of the salsa into a 9x13 baking dish.  In a bowl, mix the chicken with 1 cup of the salsa.

4. In a small skiller, hear the reminding  tbsp. oil over med-high heat.  Working with 1 tortilla at a time, submerge in the oil for a few seconds, then transfer to paper towels to drain, keeping the tortillas in a single layer. 

5. Divide the chicken mixture among the tortillas, spooning about 1/3 cup in a line down the center of each.  Roll them up and line them in the prepared baking dish.  Por the remaining 1 cup of salsa over the enchiladas. 

6.  Coer the dish with foil and back until hot and golden, 20-25 mins.  Uncover, sprinkle with the cheese and back until the cheese is melted and the salsa is bubbling. about 5 mins longer.  Serve with the lettuce and more sour cream.