Chicken Enchiladas Recipe

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 tablespoons canola oil, plus more for frying
• 1½ pounds leftover roasted chicken
• Kosher salt
• 1 large yellow onion, diced (about 1½ cups)
• 4 cloves garlic, minced
• 12 ounces tomatillos, husks removed, rinsed well and finely diced (about 2 cups)
• Two 4-ounce cans mild or hot diced Hatch chiles, undrained
• 2 cups low-sodium chicken stock
• 1 dried bay leaf, halved crosswise
• Eight 6-inch corn tortillas
• 1½ cups shredded Mexican cheese blend (6 ounces)
• Mexican crema, for drizzling
• Fresh cilantro leaves, for garnish
• Pickled red onions, homemade or store-bought, for garnish