Green Enchiladas - The Local Palate

Ingredients

• 2 pounds green tomatillos, chopped
• 2 garlic cloves
• 1 shallot, chopped
• 1 bunch cilantro
• 2 jalapeños, chopped
• 2 tablespoons fish sauce
• 1 tablespoon kosher salt
• 2 cups heavy cream
• Corn oil
• 12 corn tortillas
• 4 cups shredded rotisserie chicken
• 1 cup shredded swiss cheese
• 1 cup shredded chihuahua cheese (ok to substitute mozzarella)
• 2 cups frisée
• ½ cup thinly sliced red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Sour cream and cotija cheese to garnish