Chicken enchiladas verdes

Corn tortillas rolled around chicken and baked in a bright tomatillo sauce with melted cheese.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 70 minutes

Put the chicken in a pot with half the onion and enough salted water to cover. Simmer over medium-low for 20 minutes until cooked through, then shred it with two forks.
Husk and rinse the tomatillos. Boil them with the jalapeños in a pot of water for 8 to 10 minutes until they turn olive green and soft.
Blend the tomatillos, jalapeños, the other half of the onion, the garlic, half the cilantro, the stock and 1 tsp salt until smooth. Simmer the sauce in a skillet with 1 tbsp oil for 5 minutes.
Heat the oven to 375F. Warm the tortillas one at a time in a skillet with a little oil for 10 seconds a side so they bend without cracking.
Spread a cup of sauce in a 9x13 baking dish. Fill each tortilla with chicken and a little cheese, roll it up, and lay it seam-side down in the dish.
Pour the rest of the sauce over, cover with the remaining cheese, and bake for 20 minutes until bubbling.
Drizzle with crema and scatter chopped cilantro over the top before serving.

Amounts are on the list above — they change with the number of people; the steps do not.