Salsa Verde Chicken Enchiladas with Melted Monterey Jack

Preheat the broiler to high. Arrange 1.5 lb (680 g) husked tomatillos, 2 poblano peppers, 1 quartered onion, and 4 unpeeled garlic cloves on a baking sheet.

Broil 8–10 minutes, turning once, until the tomatillos blister and blacken in spots and the poblanos char evenly.

Peel the garlic and transfer everything (including juices) to a blender with 1 cup (25 g) cilantro, 1 seeded jalapeño, the juice of 1 lime, and 1 tsp salt; blend until smooth.

Heat 2 tbsp butter in a saucepan over medium heat until foamy; pour in the salsa verde and simmer 8 minutes until slightly thickened and darkened in colour. Stir in 0.5 cup (120 ml) chicken stock.

In a bowl, toss 3 cups (420 g) shredded cooked chicken with 1 cup (100 g) shredded Monterey Jack, 1 tsp ground cumin, and 0.5 cup of the warm salsa verde.

Warm 12 corn tortillas briefly in a dry skillet, 15 seconds per side, until pliable.

Spread 0.5 cup salsa verde in the base of a 9x13-inch baking dish. Fill each tortilla with the chicken mixture, roll snugly, and place seam-side down.

Pour remaining salsa verde evenly over the enchiladas and top with 1.5 cups (150 g) more Monterey Jack.

Bake at 375°F (190°C) for 20 minutes, until the cheese is molten and bubbling with golden edges.

Rest 5 minutes, then finish with crumbled queso fresco, sliced red onion, and torn cilantro.