| Filling |
| 1 1/2 | pounds boneless, skinless chicken thighs |
| 1 | medium yellow onion, halved |
| 1 | garlic head, split in half |
| 1 | teaspoon kosher salt, plus more to taste |
| 4 | cups chicken stock or water |
| 1 | cup salsa verde (recipe below) |
| 1/4 | cup heavy cream |
| 2 | ounces (about 11/2 cups) Monterey Jack cheese, grated |
| Salsa Verde |
| 4 | large poblano chiles |
| 2 1/2 | pounds tomatillos (~20), husks removed and rinsed |
| 1 | medium yellow onion, cut into 1/2-inch rounds |
| 4 | garlic cloves, roughly chopped |
| 2 | serrano chiles |
| 2 | jalapeño chiles |
| 1 | cup roughly chopped cilantro |
| 2 | teaspoons ground cumin seeds |
| Kosher salt, to taste (~2 teaspoons) |
| Assembly |
| 3/4 | cup canola oil |
| Twelve 6-inch corn tortillas |
| 1 | small red onion, very thinly sliced |
| 3 | tablespoons red wine vinegar |
| Kosher salt, to taste |
| 2 | ounces (about 2 cups) Cotija cheese, crumbled |
| 1/4 | cup crema or sour cream |
| 1 | cup cilantro, roughly chopped |
| 3 | radishes, thinly sliced |
| Filling |
| 1. | In a medium saucepan, add the chicken, onion, garlic and salt. |
| 2. | Cover with chicken stock and bring to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through, 20 to 25 minutes. |
| 3. | Remove the chicken and let cool. When the chicken is cool enough to handle, shred it. You should have about 3 cups. Set aside. |
| Salsa Verde |
| 1. | Line a rimmed baking sheet with foil. Place the poblanos, tomatillos and onion rounds onto the prepared baking sheet. |
| 2. | Position the oven rack to the upper level and turn on the broiler. Broil, flipping once, until the chiles, onions and tomatillos are lightly charred and the tomatillos begin to burst, 8 to 10 minutes. Remove from the heat. |
| 3. | Place the poblanos in a bowl and cover with plastic wrap. Let sit for 10-15 minutes to steam. |
| 4. | Remove skin, stem, and seeds. |
| 5. | In a food processor, combine the cooked poblanos, tomatillos, and onion. Add the garlic, serrano chiles, cilantro, and cumin. |
| 6. | Season with salt and pulse until a rough sauce forms. You should have a bit over 4 cups. |
| 7. | Set 1 cup of the salsa aside in a large mixing bowl, and pour the rest into a saucepan over low heat to keep warm. |
| 8. | Add the heavy cream and Monterey Jack cheese to the cup of salsa. Mix in the shredded chicken, then season with salt and toss to coat. |
| Assembly |
| 1. | Preheat oven to 375º. |
| 2. | Spread one cup of the salsa onto the bottom of a 9"x13" baking dish. |
| 3. | In a medium skillet over medium-high heat, add the canola oil. |
| 4. | When ready, fry 1 tortilla at a time, flipping once until pliable, 5 to 10 seconds. |
| 5. | Using tongs, remove the tortilla and allow the excess oil to drip off before dipping the tortilla into the warm salsa verde. |
| 6. | Fill the tortilla with 2 tablespoons of the chicken filling, roll the tortilla into a cylinder, and transfer it to the baking dish (Seam-side down). |
| 7. | Repeat with the remaining tortillas and filling. |
| 8. | Pour the remaining salsa verde over the enchiladas. |
| 9. | Cover with foil and bake for 10 to 15 minutes. Remove the foil and bake for another 10 minutes. |
| 10. | While the enchiladas are baking, in a small bowl, combine the red onions and red wine vinegar. |
| 11. | Season with salt and allow to macerate for 10 to 15 minutes. Drain and set aside. |
| 12. | Remove the enchiladas and top with the Cotija cheese, crema, cilantro, radishes and the pickled red onions. Serve warm. |