Green Chile Chicken Enchiladas | Recipe Cart | Recipe Cart

Ingredients

• 1 (3 1/2 lb.) chicken, with the neck, but giblets removed
• 1 small carrot (3 oz.)
• 1 large white onion (10 oz.)
• 3 unpeeled garlic cloves
• 1⁄2 tsp. cumin seed
• 2 tbsp. unsalted butter
• 2 cups diced white onion
• 4 garlic cloves, minced
• 2 tbsp. all-purpose flour
• 3 cups roasted, peeled and chopped Hatch green chiles (from about 30 if using fresh chiles)
• 6 cups hot chicken broth (see below)
• Salt and pepper
• 1⁄4 tsp. dried oregano
• 12 soft corn tortillas
• 2 1⁄2 cups (7 oz.) grated Oaxacan or Monterey Jack cheese, or a mix
• 2 cups (10 oz.) crumbled queso fresco
• 4 scallions, thinly sliced (3/4 cup)
• 1 cup coarsely chopped cilantro leaves and tender stems (from about 1 bunch)
• Crema, crème fraîche, or sour cream
• Thinly slivered crisp lettuce, tomato slices and radishes (optional)