Chef J. – The Culinary Evangelist

Place a skillet with a lid over medium high heat. Season the chicken with salt and pepper. Sear the chicken for 2 minutes per side, or until golden.

Add the onions, garlic, oregano and stock and bring to a boil. Reduce to a simmer and cover. Cook for 45 minutes or until chicken shreds easily.

Remove the chicken to a bowl and shred. Reduce the remaining liquid in the skillet by ¾.

Add ½ cup of the salsa, half of the cheese, and 2-3 tablespoons of the reduced liquid to the bowl with the chicken and mix well.

Empty the skillet and return to medium heat with the canola oil. Briefly fry each tortilla, allowing each to cook for 3-5 seconds per side. Stack on a plate.

Pour 1 cup of the salsa into a pie plate. Dredge each tortilla in the salsa, fill with shredded chicken mixture, and roll snugly.

Place 3 enchiladas per plate, top with remaining salsa, then sprinkle remaining cheese on top. Broil for 2-3 minutes until cheese is melted. Garnish with cotija and cilantro, serve warm.

Place the onion, garlic, tomatillos, and jalapenos in a large sauce pan

Add the water and bring to a boil.

Reduce heat to a medium boil and cook for 45 min to an hour, until vegetables are all very soft.

Place the vegetables and the liquid in a blender, add the cilantro, and blend until smooth.

Season to taste. Store refrigerated for one week, or frozen for up to 6 months.