Enchiladas Verdes

Name: Enchiladas Verdes
Total time: 90 min
Yield: 4 serving
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)

These enchiladas verdes feature corn tortillas filled with shredded chicken and topped with a bright tomatillo salsa and queso fresco for an easy weeknight dinner.

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)