Chicken Enchiladas with Roasted Tomatillo Chile Salsa

For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a blender. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 10 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle in the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a gravey. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the

Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper
In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.