Roasted Tomatillo Enchiladas - Rick Bayless

Ingredients

• 2 tablespoons vegetable oil, olive oil, bacon drippings or freshly rendered pork lard, plus more for the tortillas
• 2 cups Roasted Tomatillo Sauce Base
• 1 1/2 cups chicken broth, vegetable broth or water
• 1/4 cup chopped cilantro or flat-leaf parsley OR a large sprig of epazote
• 8 corn tortillas
• 2 cups (12 ounce) cooked, coarsely shredded, boneless chicken (this is a good place for rotisserie chicken or leftover roasted or braised meats)
• Dollops of Mexican crema, sour cream, crème fraîche or Greek-style yogurt thinned with a little milk
• A few tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
• A few slices of white onion
• A handful of cilantro leaves (if I have them)