The Best Creamy Chicken Enchiladas

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3 poblano peppers

1 large onion, roughly chopped

1 ½ pounds tomatillos, husks removed

2 serrano peppers

3 medium cloves garlic

2 cups homemade or store-bought low-sodium chicken stock

1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish

Kosher salt and freshly ground black pepper

2 pounds bone-in, skin-on chicken thighs (see notes)

1 tablespoon vegetable oil

16 soft corn tortillas

8 ounces shredded pepper jack cheese, divided

1 cup Mexican-style crema, divided (see notes)

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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