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The Best Creamy Chicken Enchiladas Recipe
Ingredients
- 3 poblano peppers
- 1 large onion, roughly chopped
- 1 1/2 pounds tomatillos, husks removed
- 2 Serrano peppers
- 3 medium cloves garlic
- 2 cups homemade or store-bought low-sodium chicken stock
- 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
- Kosher salt and freshly ground black pepper
- 2 pounds bone in, skin-on chicken thighs (see note)
- 1 tablespoon vegetable oil
- 16 soft corn tortillas
- 8 ounces shredded pepper Jack cheese, divided
- 1 cup Mexican-style crema, divided (see note)
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