Ingredients:
Enchilada Filling
2 lb. boneless, skinless chicken thighs
1/2 large yellow onion
6 cups chicken stock
1 tsp. kosher salt
Enchilada Sauce
4 poblano peppers – roasted, seeded, and peeled (see above)
3 jalapeno peppers – roasted and seeded (see above)
3 cloves garlic – whole, unpeeled
6 oz. tomatillos – husks and stems removed
1/2 cup sour cream
1/2 cup cream cheese
1 tsp. kosher salt
Assembly
8 oz. Oaxaca cheese – shredded (you can substitute Monterrey Jack)
12 yellow corn tortillas
2 medium radishes – thinly sliced (optional)
2 tbsp. cilantro – chopped (optional)
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