The Very Best Chicken Enchiladas Verdes

Ingredients

• 2 tablespoons of olive oil
• 1/2 onion, cut in half
• 1 poblano chile, halved and seeded (stem removed)
• about 2 pounds of de-husked tomatillos
• 1 serrano chile, seeded (stem removed)
• 3 cloves of garlic, smashed with the side of a large knife
• 1 cup of chicken stock
• one large handful of cilantro (leaves and stems)
• 1 tablespoon of freshly squeezed lime juice
• Kosher salt, to taste
• shredded meat (skin removed) from 1/2 rotisserie chicken (ours was from Whole Foods)
• 1/2 teaspoon of ground coriander
• pinch of Calabrian chili flakes
• vegetable oil, for frying the tortillas
• 8-10 6-inch corn tortillas
• 12 ounces of grated Cotija cheese
• 1/2 cup of crème fraîche
• 1 tablespoon of milk
• thin slices of red onion
• lime slices to serve