Foryoueats: Roasted Hatch Chile Chicken Enchiladas

Ingredients

• 3/4 pound Hatch chiles, cut in half, seeds and stems removed
• 3/4 pound tomatillos, husks removed
• 1 small onion, cut into large pieces
• 4 cloves garlic, peeled
• 1 tablespoon olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon ground black pepper
• 1 cup chicken stock
• 3 cups shredded cooked chicken
• 1/2 cup Mexican crema
• 1/2cup cilantro, chopped
• 2 cups shredded Monterey jack cheese, divided
• 12 corn tortillas