The Best Creamy Chicken Enchiladas
"Tender chicken in a spicy, smoky salsa verde stuffed into soft corn tortillas and baked with cheese. [Photographs: J. Kenji Lopez-Alt] I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While I've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin. Note: Split chicken breasts can be substituted for thighs. Mexican-style crema can be found in most Hispanic grocery stores or in the refrigerated dairy section of many supermarkets. If unavailable, substitute with 3/4 cup sour cream whisked together with 1/4 cup milk and 1/4 teaspoon salt...."