The BEST Tomatillo Enchilada Sauce EVAH!

I am speechless which is very unusual for me-just ask anyone who knows me! I LOVE Mexican food-especially anything with a green sauce-pure heaven. I'm not a big tomato lover, but give me a green sauce made from tomatillos and I'm all over it! So, as I was browsing my google reader I came across a recipe from one of my favorite blogs that I knew I just had to try. So, I stopped at the store to pick up some tomatillos to make it the same night. I decided to make a simple chicken enchilada to highlight the sauce. These were to-die-for. First step: make the sauce!

Creamy Roasted Tomatillo Enchilada Sauce
source: "A Year in the Kitchen"

10 small/medium tomatillos; remove husks & wash; cut into quarters
2 jalapenos, roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
Olive oil
Salt
1 cup cilantro, washed
1/2 cup light sour cream

Combine the first 5 ingredients in a baking dish. Roast at 450 degrees for about 20 minutes or until tomatillos are tender. Remove from oven, cook for 5 minutes. Add roasted veggies along with the water that cooks out, cilantro and sour cream to a blender, puree. Taste & adjust seasonings.

Then, I used these low-carb wraps:

And with the help of a rotisserie chicken breast, I rolled up 5 enchiladas (the package said it contained 6-guess what? They shortchanged me a wrap!), spread a small amount of the heavenly sauce on the bottom of a baking dish and then added the enchiladas, and topped them with the remaining sauce and sprinkled some of this cheese:

Baked them at 350 degrees until the cheese melted and here they are fresh out of the oven:

And a plated one (that didn't last long!):

So, this is a recipe that I want to make again-SOON. Anyone want to come over for dinner this weekend?!