Enchiladas Verdes (Green Chicken Enchiladas)
"Typical Mexican enchiladas arrive rolled up and stuffed, but at my favorite enchilada street stand—the inspiration for this recipe—they're stacked in a messy, luxurious pile, with separate individual layers of corn tortillas, fresh cilantro and onion, green enchilada sauce, shredded cheese and chicken. The whole thing is topped with a blanket of crema and more cheese. It's almost like a deconstructed lasagna. The dish is enough to make you fall deeply in love with Mexico City—particularly when the corn tortillas are homemade, and the green sauce is prepared with a slow-simmering pot of fresh chicken stock...."
INGREDIENTS
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3 pounds skinless chicken legs, thighs, and breasts, fat trimmed
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1 pound chicken backs, fat trimmed
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3 medium cloves garlic, unpeeled
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1 dried Mexican bay leaf
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5 peppercorns
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1 medium onion, quartered
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1 3/4 teaspoons salt
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1/4 teaspoon freshly ground black pepper
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2 pounds tomatillos, husked and rinsed
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2 large serrano chiles
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1 tablespoon plus 2 teaspoons lard or canola oil
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24 corn tortillas
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1/2 cup chopped fresh cilantro
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2 cups Mexican crema (or sour cream)
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1 cup mild, shredded cheese, such as Monterrey Jack or Colby
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