Salsa Verde Chicken Enchiladas

From the garden

• 1½ lb tomatillos, husked and rinsed of their sticky coating
• 2 jalapeños, stemmed — seed one for a milder sauce
• 1 medium white or yellow onion, quartered
• 3 cloves garlic, unpeeled
• ½ cup fresh cilantro, chopped, plus more for serving

From the pantry

• ½ cup chicken stock
• 1½ lb chicken breasts, poached and shredded — or use shredded rotisserie chicken
• 12 corn tortillas
• 2 cups shredded mozzarella — or Monterey Jack
• 2 tbsp vegetable oil
• ½ cup sour cream (optional) — for serving
• ½ tsp ground cumin
• salt — to taste

1. Make the salsa verde: broil the tomatillos, jalapeños, onion quarters, and unpeeled garlic on a sheet pan 8–10 minutes, turning once, until blackened in spots and the tomatillos slump. Slip the garlic from its skins and blend everything with the cilantro, stock, cumin, and a teaspoon of salt until smooth. Taste — it should be bright and tangy with a little heat.
2. If poaching the chicken, simmer the breasts in salted water 12–15 minutes until they reach 165°F, then shred with two forks. Toss the shredded chicken with a half cup of the salsa and a half cup of the cheese.
3. Heat the oven to 400°F. Brush the tortillas lightly with the oil, stack, wrap in foil, and warm in the oven 5 minutes — warm, oiled tortillas roll without cracking.
4. Spread a thin layer of salsa in a 9x13 baking dish. Fill each tortilla with the chicken mixture, roll snugly, and lay seam-down in the dish in a single tight row.
5. Pour the remaining salsa over the top, reaching every edge, and scatter on the rest of the cheese. Bake 15–18 minutes, until bubbling at the edges and melted in the middle.
6. Rest 5 minutes, then serve topped with sour cream and more cilantro.