Enchiladas Verdes

Ingredients

• 2 pounds fresh tomatillos, husks removed, rinsed, and quartered (about 6 cups)
• 6 garlic cloves, peeled
• 2 jalapeño chiles, stemmed, halved, and seeded
• 1 poblano chile, stemmed, quartered, and seeded
• 1 cup roughly chopped (1-inch pieces) white onion
• 2 1/2 teaspoons kosher salt
• 1 cup unsalted chicken stock
• 1/2 cup packed coarsely chopped fresh cilantro leaves and tender stems
• Canola oil, for frying
• 12 (5 1/2-inch) yellow corn tortillas
• 3 cups shredded rotisserie chicken (about 12 ounces)
• 3/4 teaspoon ground cumin
• 4 ounce queso fresco, crumbled (about 1 cup)
• Thinly sliced red onion rings and Mexican crema, for garnish (optional)

Steps

1. Preheat the oven to 425°F. On a large rimmed baking sheet, toss the tomatillos, garlic, jalapeños, poblano, white onion and salt together.
2. Roast until the tomatillos are very soft, about 30 minutes. Put the mixture in a blender with the stock and cilantro. Secure the lid, removing its centre piece so steam can escape, and cover the opening with a clean towel. Process until smooth but with tomatillo-seed and cilantro flecks visible, about 20 seconds. Lower the oven to 375°F.
3. Meanwhile, pour oil 1/4 inch deep into a medium skillet over medium heat. Fry 1 tortilla at a time, 10 to 15 seconds per side, until the edges are lightly crisp but the tortilla remains pliable. Drain on a paper towel–lined plate.
4. Spread 1 cup salsa verde across the bottom of a 13- x 9-inch baking dish. In a large bowl, combine the chicken, cumin and 1 cup salsa verde thoroughly. Divide evenly among the tortillas, about 1/4 cup each, roll them up and put seam side down in the dish. Spoon the remaining salsa verde evenly over them.
5. Cover with aluminum foil and bake at 375°F until heated through, about 20 minutes. Sprinkle with queso fresco and, if desired, garnish with sliced red onion and crema.