Ingredients:
Enchilada Filling
2 lb. boneless, skinless chicken thighs
1/2 large yellow onion
6 cups chicken stock
1 tsp. kosher salt
Enchilada Sauce
4 poblano peppers – roasted, seeded, and peeled (see above)
3 jalapeno peppers – roasted and seeded (see above)
3 cloves garlic – whole, unpeeled
6 oz. tomatillos – husks and stems removed
1/2 cup sour cream
1/2 cup cream cheese
1 tsp. kosher salt
Assembly
8 oz. Oaxaca cheese – shredded (you can substitute Monterrey Jack)
12 yellow corn tortillas
2 medium radishes – thinly sliced (optional)
2 tbsp. cilantro – chopped (optional)
rections:
Once the tortillas are cool enough to handle, add 1/4 to 1/3 cup of the shredded chicken to a tortilla, roll, and place seam side down in your baking pan. once the pan is full, pour the sauce over the top. Top with the shredded Oaxaca cheese. Bake for ten minutes, until the cheese is completely melted.
NOTE: if you end up with extra shredded chicken, just sprinkle it over the top of the enchiladas before adding the sauce.