Green chicken enchiladas with tomatillo sauce

Salt the chicken thighs generously on both sides and leave 10 minutes.

Heat 375 g of chicken stock in a three to four quart saucepan over medium high, add the thighs and submerge as far as they will go.

Lid on, heat to low, and braise 25 minutes until shreddable but not falling apart.

Chunk the onion to roughly one inch, de-husk and halve the tomatillos, de-stem and halve the poblanos.

Spread the onion, tomatillos, poblanos and garlic on a parchmented sheet tray and put under a preheated high broiler for 15 minutes until caramelized and charred at the edges.

Slide the charred vegetables into a blender and spin on high about one minute.

Add 25 g of cilantro, stems and all, and blend until nearly smooth.

Return the chicken cooking liquid to the stove, add the pureed tomatillo sauce and 25 g of chicken base.

Simmer about 20 minutes to reduce and thicken the sauce by 30 to 40 percent and finish cooking the vegetables, then taste for salt.

Shred the chicken into threads about a quarter to a half inch wide and two to three inches long.

Shred the Monterey Jack on a box grater and grate the queso fresco on the smallest holes until almost ground.

Mix 600 g of picked chicken with 300 g of Monterey Jack and 200 g of the tomatillo sauce.

Heat 16 tortillas through in a nonstick pan over medium so they stay pliable.

Brush a tortilla with tomatillo salsa on both sides, add 65 g of filling, roll tight and lay seam side down on a parchmented sheet tray, in pairs.

Spread a few large spoonfuls of tomatillo sauce over each pair without saturating, leaving some tortilla exposed, and top with 40 to 50 grams of cheese.

Bake at 450F for 10 to 12 minutes until the cheese is melty and starting to brown.

Plate with fresh lettuce, a ziggy of crema, crumbled queso fresco and cilantro.