Chicken Enchiladas Verdes
INGREDIENTS
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2 tablespoons olive oil
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 1/2 onion, halved
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1 poblano chile, halved
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2 pounds tomatillos (about 20 medium), husks removed, rinsed
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2 serrano chiles, chopped
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3 garlic cloves, smashed
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1 cup homemade chicken stock or low-sodium chicken broth
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 1/2 cup cilantro leaves with tender stems, chopped
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1 tablespoon fresh lime juice
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Kosher salt
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 1/2 rotisserie chicken, skin removed, meat shredded
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 1/2 teaspoon ground coriander
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 1/4 teaspoon ground chile de árbol or red pepper flakes
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Kosher salt
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1 cup vegetable oil
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8 corn tortillas
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10 ounces Cotija cheese, finely grated, plus more for serving
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 1/2 cup crème fraîche
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1 tablespoon milk
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 1/2 red onion, thinly sliced
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