Chicken Enchiladas With Creamy Tomatillo Sauce - cooking recipe

Ingredients

1 lb tomatillo, husks and stems removed, rinsed
2 -3 serrano chilies, cored and seeded or 1 canned chipotle pepper, seeded
1/2 white onion, sliced each 1/4 inch thick
3 garlic cloves
2 tablespoons fresh cilantro, chopped
2 tablespoons vegetable oil
3 cups chicken broth
3/4 cup heavy cream or 3/4 cup creme fraiche
3/4 teaspoon salt, more to taste
1 lb chicken thigh, boneless, skinless (to yield about 2 cups shredded cooked meat)
salt
vegetable oil, as needed
12 corn tortillas, 6 inches in diameter
4 ounces grated mozzarella cheese
1 1/3 ounces grated provolone cheese

Preparation

Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the creme fraiche or heavy cream and the salt. Let cool slightly before making the enchiladas.
Make Ahead Tips.
The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
Heat the oven to 400\u00b0F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.