Chicken Enchiladas With Salsa Verde - cooking recipe

Ingredients

6 cups shredded/chopped leftover chicken (a store bought rotisserie chicken is fine)
3 pounds fresh tomatillos, husks removed, rinsed, and cut into quarters
1 large onion, cut into large chunks
6 cloves garlic, peeled and left whole
2 - 3 serrano or jalapeno peppers, seeded, stemmed and roughly chopped
1/2 cup cilantro, roughly chopped
1/2 teaspoon salt
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
24 yellow corn tortillas
3 cups shredded cheddar or Mexican blend cheeses (Kraft)
1 cup queso fresco or cotija cheese
1 cup Mexican Crema or sour cream
1 medium onion, diced

Preparation

Salsa:
Preheat the oven to 375. Line a large sheet pan with aluminum foil. Place the chunks of tomatillos, onions, and garlic cloves on the pan, and roast for about 45 minutes, until the tomatillos soften and give up some juice. Allow to cool a few minutes. Place all the roasted vegetables in a blender. Add the jalapenos, cilantro, salt, cumin and oregano. Puree until smooth. Adjust salt to taste. If the mixture is too thick, add a little water.
Enchiladas:
Combine the chopped chicken with about 1/2 cup of the Salsa Verde and about a cup of shredded cheese. Warm the tortillas in the microwave. Spoon about 1/2 cup of the Salsa Verde into each of two 9 x 13 baking dishes. Roll a few tablespoons of the chicken mixture into each tortilla, and lay them side by side and seam side down in the baking dishes. Ladle the remaining Salsa Verde over the rolled enchiladas and spread completely. Split the remaining shredded cheese between the two dishes and scatter it on top of the salsa. Bake at 375 until sauce bubbles and cheese is melted, about 15 minutes. Sprinkle the crumbled cotija cheese and chopped onions over the finished dishes. Serve immediately, passing the Crema or sour cream on the side.