Chicken Enchiladas Verdes

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

Green Sauce

2 tablespoons olive oil

½ onion, halved

1 poblano chile, halved

2 pounds tomatillos (about 20 medium), husks removed, rinsed

2 serrano chiles, chopped

3 garlic cloves, smashed

1 cup homemade chicken stock or low-sodium chicken broth

½ cup cilantro leaves with tender stems, chopped

1 tablespoon fresh lime juice

Kosher salt

Enchiladas and Assembly

½ rotisserie chicken, skin removed, meat shredded

½ teaspoon ground coriander

¼ teaspoon ground chile de árbol or red pepper flakes

Kosher salt

1 cup vegetable oil

8 6-inch corn tortillas

10 ounces Cotija cheese, finely grated, plus more for serving

½ cup crème fraîche

1 tablespoon milk

½ red onion, thinly sliced

Directions at bonappetit.com

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