Pepper Chicken Enchiladas

Ingredients (23)

• 2 pounds chicken, shredded
• 2 large peppers, diced
• 4 Fresno (red) jalapeno peppers
• 1 white onion, diced
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 16 ounces tomatillo salsa
• Salt and pepper
• 24 6-8 inch corn or flour tortillas
• Vegetable oil, for tortillas
• 1 pound shredded cheese
• Cilantro, garnish
• 4 8x8 freezer casserole dishes (or 2 9x13 dishes)
• Sauce:
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups chicken stock
• 1/4 cup chili powder
• 1 tablespoon cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper