Chicken Enchiladas Recipe

Name: Chicken Enchiladas Recipe
Total time: 80 min
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

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Hot green chiles add a spicy Southwestern flavor to cheesy enchiladas.

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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