Chicken and Cheese Enchiladas with Salsa Verde
"Reprinted with permission from The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites, by Deborah Schneider, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc...."
INGREDIENTS
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3 bone-in chicken breasts or 2 pounds chicken meat (breast, thighs or a combination)
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1 clove garlic
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1 1/2 cups shredded Chihuaua (menonita) cheese
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2 1/2 teaspoons kosher salt
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Vegetable oil for frying
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12 sprigs fresh cilantro, coarsely chopped
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16 day-old yellow corn tortillas
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Crumbled cotija cheese
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12 ounces tomatillos, husked and washed (about 10)
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Mexican crema
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1 small white onion, diced
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1 cup water
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1 large jalapeo chile, stemmed and chopped
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1 jalapeo or Serrano chile, split lengthwise
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