To make the salsa, turn on the broiler and position the rack 4-inches away from the heating element.

Line a sheet pan with foil and place the halved tomatoes seed-side up on the sheet. Add to the sheet the jalapeño chiles, garlic, and onion then slide the sheet under the broiler.

Cook for 15 minutes, then turn over the chile peppers and remove the garlic from the skillet, and place the garlic in the blender.

Return the skillet to the oven and continue to cook 10-15 more minutes until everything remaining is blackened. Remove the tomatoes, chiles, and onion from the sheet, and place in the blender.

Pour the ½ cup of water into the sheet and swirl it around. Pour the liquid into the blender along with the cumin and salt. Blend until smooth, then taste and add more salt if needed. You will have about 2 cups of salsa.

For the sour cream sauce, in a sauce pan add the milk, cumin, salt, pepper, and cayenne. Heat up the milk on medium until warm, about 3-4 minutes.

Separately, whisk the chicken broth with the corn starch until well blended. When the milk is warm, pour this into the pan with the milk. Stir until well blended.

Continue to stir until the liquid is thick, about 3 minutes. Remove the pan from the heat.

Whisk in the sour cream until well combined and the sauce is thick and fluffy. (If it’s too thick for your liking, feel free to thin with more broth.) Stir in the lemon juice, then taste and make any adjustments if desired.

For the enchiladas, toss 1 ½ cups of the roasted salsa with the cooked shredded chicken. Taste and season with salt and pepper as needed. Save the remaining salsa to be served on the side with the enchiladas.

Preheat the oven to 350°F and pour the oil into a baking dish or large cast-iron skillet.

To quickly warm the tortillas, place them in the dish (it’s okay if they overlap) and make sure they get covered in the oil. Place the pan uncovered in the oven for 1-2 minutes or until the tortillas are soft and warm.

Remove the tortillas from the baking pan and keep them covered. Spread ½ cup of the sour cream sauce into the bottom of the dish.

To assemble the enchiladas, place a warm tortilla on a clean surface and add about ¼ cup of the chicken down the center of the tortilla, then roll the tortilla. Place the rolled enchiladas in the baking dish, seam side down.

Repeat with the remaining tortillas. Spread over the enchiladas the remaining sour cream sauce and then evenly top with the shredded cheese.

Place the dish in the oven and cook uncovered until lightly browned and bubbling, about 25-30 minutes. After removing from the oven garnish with pickled jalapeños. Serve warm with sour cream and the additional roasted salsa on the side.