Chicken Enchiladas with Salsa Verde

cooking.nytimes.com

Randy Kepple

subheading: FOR THE CHICKEN (OR USE 1 ¼ POUNDS LEFTOVER OR STORE-BOUGHT ROAST CHICKEN):

2 pounds bone-in chicken thighs or breasts, or a mixture

1 small white onion, cut in half

4 cloves of garlic

1 tablespoon kosher salt

subheading: FOR THE SALSA VERDE:

1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)

1 small white onion, peeled and chopped

1 clove of garlic, peeled and chopped

2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped

4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped

Salt to taste

subheading: FOR THE ENCHILADAS:

½ cup neutral oil, like canola

12 yellow corn tortillas

1 cup crumbled queso fresco or cotija cheese

1 cup Mexican crema, or use crème fraîche or sour cream

1 medium-size white onion, peeled and chopped (optional)

Directions at cooking.nytimes.com

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