Ingredients

• 2 pound chicken breasts
• 1 white onion, halved
• 4 garlic, cloves
• 1 pound tomatillos, husked
• 2 jalapeños, seeded
• 0.5 cup cilantro, fresh, loosely packed
• 12 corn tortillas
• 1 cup Mexican crema
• 2 cup Oaxaca cheese, shredded
• 0.5 cup vegetable oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 cup chicken stock
• 0.25 white onion for garnish, diced

Steps

1. In a large pot, combine chicken breasts, halved white onion, 2 cloves of garlic, and chicken stock. Bring to a boil over high heat.
2. Reduce heat to medium and simmer for 15 minutes until chicken is cooked through.
3. Remove chicken from the pot using tongs and transfer to a plate. Set aside to cool slightly, then shred into bite-sized pieces.
4. Preheat oven to 350°F.
5. While chicken cools, heat tomatillos on a dry skillet or grill over medium-high heat for 3-4 minutes, turning occasionally, until lightly charred and soft.
6. In a blender, combine charred tomatillos, seeded jalapeños, remaining 2 cloves of garlic, fresh cilantro, 1/2 cup of the crema, salt, and black pepper. Blend until smooth, about 1 minute.
7. Strain the verde sauce through a fine-mesh sieve to remove excess moisture if desired, or use directly.
8. Heat vegetable oil in a small skillet over medium heat until shimmering.
9. Quickly pass each corn tortilla through the hot oil for 2-3 seconds per side to soften, then transfer to a plate lined with paper towels.
10. Spread a thin layer of verde sauce on the bottom of a 9x13 baking pan.
11. Fill each softened tortilla with approximately 3 tablespoons of shredded chicken and 2 tablespoons of cheese. Roll tightly and place seam-side down in the baking pan.
12. Arrange all 12 enchiladas in 2 rows in the baking pan, nestling them snugly together.
13. Pour remaining verde sauce evenly over the enchiladas.
14. Drizzle remaining crema over the sauce.
15. Sprinkle remaining cheese over the top.
16. Bake in preheated 350°F oven for 18-20 minutes until the cheese is melted and bubbly.
17. Remove from oven and let rest for 3 minutes.
18. Garnish with diced white onion and extra cilantro if desired. Serve hot.