Green Chile Chicken Enchiladas

Ingredients

• 1.5 pounds green chiles – roasted, peeled, seeded, chopped
• 0.75 cup neutral oil – divided
• 1 medium onion – finely chopped
• 3 cloves garlic – minced
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 teaspoon ground cumin
• 0.5 teaspoon mexican oregano – crushed
• 2 teaspoons kosher salt – divided
• 0.5 teaspoon black pepper – ground
• 1.5 pounds boneless skinless chicken breasts
• 12 pieces corn tortillas
• 12 ounces monterey jack cheese – shredded
• 0.5 cup fresh cilantro – chopped (for serving)
• 0.25 cup white onion – finely chopped (for serving)
• 0.5 cup mexican crema – (for serving)

Instructions

1. Roast the green chiles under a broiler on high, turning until blistered and charred in spots, 8–10 minutes; place in a covered bowl to steam 10 minutes, then peel, seed, chop, and set aside for the sauce.
2. Bring a pot of water to a gentle simmer; stir in 1 teaspoon of the kosher salt, add the boneless skinless chicken breasts, and poach until the thickest part reaches 165°F, 12–15 minutes. Transfer to a plate to cool, then shred; reserve the remaining 1 teaspoon for the sauce.
3. Heat the neutral oil in a large skillet over medium heat until it shimmers. Working one at a time, fry the corn tortillas just until pliable, 5–10 seconds per side; drain on paper towels. Pour off all but 2 tablespoons oil from the skillet and keep warm tortillas covered.
4. In the same skillet over medium heat, add the onion and cook until translucent, 4–5 minutes. Stir in the garlic for 30 seconds, then sprinkle in the all-purpose flour and cook, stirring, 1 minute. Gradually whisk in the chicken stock until smooth, then add the chopped chiles, ground cumin, mexican oregano, black pepper, and the remaining 1 teaspoon; simmer, stirring occasionally, until slightly thickened and flavors meld, 8–10 minutes. Taste and adjust seasoning; remove from heat.
5. Heat the oven to 375°F. Spread about 1 cup of the sauce over the bottom of a 9×13-inch baking dish.
6. In a bowl, combine the shredded chicken with 0.5 cup of the sauce and half of the monterey jack cheese. Spoon a scant 0.25 cup of filling down the center of each tortilla, roll up, and arrange seam-side down in the prepared dish.
7. Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese. Cover with foil and bake 15 minutes, then uncover and bake until bubbling and lightly browned at the edges, 5–10 minutes more.
8. Let rest 5 minutes before serving. Top with fresh cilantro, white onion, and mexican crema (for serving).