The Best Creamy Chicken Enchiladas Recipe | Recipe Cart | Recipe Cart

Ingredients

• 3 poblano peppers
• 1 large onion, roughly chopped
• 1 1/2 pounds tomatillos, husks removed
• 2 Serrano peppers
• 3 medium cloves garlic
• 2 cups homemade or store-bought low-sodium chicken stock
• 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
• Kosher salt and freshly ground black pepper
• 2 pounds bone in, skin-on chicken thighs (see note)
• 1 tablespoon vegetable oil
• 16 soft corn tortillas
• 8 ounces shredded pepper Jack cheese, divided
• 1 cup Mexican-style crema, divided (see note)