Green garlic chicken enchiladas Recipe

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Ingredients

3 15-ounce cans diced and peeled tomatoes in juice
2 canned chiles in adobo sauce
1/2 large onion, peeled and cut into large chunks
1 cup fresh cilantro (stems and leaves)
1 fresh lime, peeled (cut away skin and use entire remaining fruit)
4 cups meat from leftover roast chicken or store-bought rotisserie chicken, coarsely shredded by hand
3 cups shredded Mexican blend cheese (or any combination of Monterey jack, cheddar, asadero cheese or queso quesadilla)
4 large stems green garlic, white and green parts, finely chopped (or substitute 2 cloves fresh garlic plus 4 green onions)
10 medium-sized (8-inch) flour tortillas

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