A departure from my usual enchiladas, but still just as tasty! They are actually really easy if you have a few hours to let the stew slow-cook or make it in advance. I consider these healthy enchiladas, take that for whatever it means to you.

Chicken, Mushroom and Zucchini Enchiladas with Tomatillo Sauce

For Stew

Two pounds tomatillos, husked and rinsed
Four bone-in, skinless chicken thighs (about 1 1/2 pounds), seasoned to preference
Two bone-in, skinless chicken breasts (about 1 1/2 pounds), seasoned to preference
Seven jalapeños, stemmed and halved lengthwise
Salt and pepper to taste
1 tablespoon extra virgin olive oil
One cup roughly chopped cilantro, plus more for garnish
Ten green onions, trimmed and roughly chopped
One head garlic, roughly minced
One and one-half White onion, roughly diced
Four cups (or more if needed) Chicken or Veggie Stock
Two Tablespoons Cumin Seeds
Two or Three Cups Spinach
One Tablespoon each: Red Pepper Flakes, Adobo, Oregano (taste and adjust according to preference)
One large avocado

For Enchiladas

Two cups shredded Monterrey Jack Cheese
Two cups Spinach
Two Cups Shredded Chicken
Pinch Salt
One cup shredded zucchini (or diced)
Tortillas of choice (I used corn and Roasted Jalapeno)

For Garnish (Optional)

Lime for Garnish (if necessary)
Avocado Slices
Chopped Green Onions
Fresh Cilantro
Half cup pumpkin seeds (pepitas), toasted with seasoning of choice  (I like Cayenne, Salt, and Adobo)
Three tablespoons sesame seeds, toasted

Heat oil in a large dutch oven. Add cumin and toast for about a minute. Add chicken and brown for a few minutes on each side. Add garlic, onions, tomatillos, jalapeños, and salt and stir. After about five minutes, add broth and bring to a boil. Reduce heat to low and simmer about an hour. Add additional seasoning and simmer another half-hour. Adjust seasoning as needed. Remove chicken and reserve. In a small skillet, heat a small bit of oil and add the cilantro, spinach and green onions. Cook until softened, then combine both the tomatillo sauce and the cilantro/green onion mixture and the avocado in a blender or in the dutch oven to emulsify.  Bring sauce to a boil and then medium low, simmer here for about ten minutes.

Meanwhile, shred (or pull) the chicken from the bones and reserve in a large bowl. Add shredded cheese, spinach, and shredded zucchini to the bowl and mix well. Using tortillas of choice (slightly whetted and zapped in the microwave to increase pliability), add the chicken mixture to the bowl and then roll tortillas sealing with a toothpick.

Spoon about a cup of the sauce over the bottom of an enchilada pan, then place the assembled enchiladas into the pan. Smother with sauce and top with a decent sprinkling of shredded cheese. Bake until sauce is bubbling on 385 degrees. After removal, top with the toasted pumpkin and sesame seeds and serve with sour cream -black beans and Brilliantly Garlikcy Guac.