The Best Chicken Enchiladas Suizas

Ingredients

• 1.5 lbboneless, skinless chicken thighs
• 1, plus 1/2 finely diced for fillingyellow onion, halved
• 6, dividedgarlic cloves(split between broth and sauce — garlic is the constitution)
• 2 tsp, dividedkosher salt
• 1bay leaf
• 1.5 lbtomatillos, husked and rinsed
• 2poblano peppers
• 1jalapeño(seeded for less heat, leave seeds in for more — you decide, you're the boss in your kitchen)
• 1 cupfresh cilantro, leaves and tender stems
• 1 cupMexican crema(or sour cream thinned with milk, but the crema is BETTER)
• 2 tbspneutral oil
• 1 tspground cumin
• 12corn tortillas(corn, always corn, flour is a CRIME against this dish)
• 2 cupsMonterey Jack cheese, shredded
• 1 cupOaxaca or mozzarella cheese, shredded
• 1/4 cupwhite onion, finely diced (for garnish)
• 2 tbspfresh cilantro, chopped (for garnish)
• 2 limeslime wedges (for serving)

Steps

1. 1

   Put chicken thighs, halved onion, 3 garlic cloves, 1 teaspoon salt, and the bay leaf in a saucepan. Cover with water by 1 inch. Bring to a gentle simmer and poach 18-20 minutes, until chicken is cooked through.

2. 2

   Remove chicken, reserve 1 cup of the poaching liquid, and let chicken cool slightly. Shred with two forks. Discard the rest of the broth solids.

3. 3

   Meanwhile, position an oven rack 6 inches below the broiler. Place tomatillos, poblanos, and jalapeño on a foil-lined sheet pan and broil 8-12 minutes, turning once, until blackened in spots and softened.

4. 4

   Let the poblanos rest until cool enough to handle, then peel off the charred skin, remove stems and seeds, and roughly chop.

5. 5

   Transfer tomatillos, peeled poblanos, jalapeño, remaining 3 garlic cloves, cilantro, and 1/2 teaspoon salt to a blender. Add 1/2 cup of the reserved poaching liquid. Blend until smooth.

6. 6

   Heat oil in a saucepan over medium heat. Pour in the green sauce — careful, it will splatter — and simmer 8 minutes to deepen the flavor. Stir in the Mexican crema and cumin. Taste and adjust salt. Remove from heat.

7. 7

   Preheat oven to 375°F. Combine the shredded chicken with the diced onion, the remaining 1/2 teaspoon salt, and 1/2 cup of the green sauce in a bowl.

8. 8

   Warm the tortillas in a dry skillet over medium heat, 10-15 seconds per side, until pliable. Stack and wrap in a towel as you go.

9. 9

   Spread 1/2 cup of the green sauce in the bottom of a 9x13-inch baking dish. Fill each tortilla with a few tablespoons of chicken mixture, roll up, and place seam-side down in the dish.

10. 10

    Pour the remaining green sauce evenly over the enchiladas, making sure every tortilla is covered (dry edges burn). Top with both cheeses.

11. 11

    Bake 20-25 minutes, until the sauce is bubbling and the cheese is melted and just starting to brown. Let rest 5 minutes.

12. 12

    Scatter diced onion and chopped cilantro over the top. Serve with lime wedges.