Chicken Enchiladas

* recipe image may have been created by generative AI

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2.5 lbs chicken breast
2 lbs tomatillos, papery skin removed
2 tbsp olive oil
1 large white onion, peeled, half chopped, the other half sliced into rings
2 tbsp jalapeno, minced
3 tbsp cilantro, chopped
12 count corn tortillas
8 oz queso anejo or cotijacrumbled
1 count mexican crema or creme fraiche, for serving

Bring a pan of water to a simmer and add a bit of salt.
Poach the chicken over low heat or until cooked through (about 9 minutes)
Remove poached chicken from bowl, let it cool, then finely shred it.
Heat the olive oil in the skillet and when the oil is shimmering, add the chopped onion and jalepeno. Saute until the onion has softened just around the edges.
Cut tomatillos in half. Add the tomatillos and cook until wilted. Then turn off the heat and let cool for a period of a few minutes.
Transfer to a food processor and blend until smooth, then add the cilantro and season to taste. Transfer the mixture to a bowl.
Head the oven to 350F and grease a casserole pan, then spread a bit of sauce on the bottom of the pan.
Wrap each of the tortillas by softening in a hot skillet (5-10 seconds per side), coating lightly with suace, adding about 1/3 cup of shredded chicken, and rolling into a cylinder. Repeat and pack the tortillas together in the baking dish.
Spread the rest of the sauce over the tortillas and sprinkle on the queso anejo or cotija.
Cover dish with aluminum foil and bake until heated through (roughly 15 minutes).
Remove the foil and bake about 10 minutes longer, or until the queso anejo is melted. Dollop with crema and garnish with onion rings. Serve with aditional crema.