Chicken Tomatillo Enchiladas for Cinco de Mayo

To make the tomatillo sauce

1. In a large pot, cover tomatillos, fresh chiles, and garlic with water and add salt.
2. Bring to a boil over medium-high heat. Allow to cook for 15 minutes.
3. Remove from heat and use a colander to drain.
4. Put your cooked ingredients back into the original pot and add canned chiles, oil, cilantro, honey and cream.
5. Using an immersion blender, blend your mixture until smooth. If you don’t have one, carefully use a regular blender, working in small batches. Add water ⅛ cup at a time if you’re having trouble blending or want to thin it out.
6. Add remaining ingredients and stir to combine. Keep warm until ready for use, or refrigerate if making ahead.

To make the shredded chicken

1. Put chicken, onion, garlic, salt, cumin and thyme in a large pot and cover with water.
2. Bring to a boil on medium-high heat. Cover and cook 20-25 minutes.
3. Remove from heat and drain the stock, saving it for another application if you wish. Let chicken cool 5-10 minutes.
4. Remove skin and any gristle from chicken and discard along with onion and garlic.
5. Remove chicken from bones using your fingers, making sure to get rid of all small bones. Shred the chicken with your hands or two forks.
6. Melt butter over medium heat in the pot used to boil the chicken. Add chiles and tomatoes and sauté until tomatoes begin to break down.
7. Add chicken, squeeze lime over it, and toss to combine.
8. Remove from heat and set aside until ready for use.

To make the enchiladas

1. Preheat oven to 350°F.
2. Heat oil over medium-high heat in a large frying pan.
3. Prepare a plate by covering it with a paper towel. Dredge one side of a tortilla through the hot oil using silicone tongs. Place on plate oil side down and cover with a paper towel. Repeat, stacking the tortillas on top of each other, separated by paper towels.
4. Carefully pour out any remaining oil (not in the sink!) and return pan to stove. Turn the heat to medium.
5. Spread ½ cup tomatillo sauce in the frying pan and allow to warm.
6. Spread about 1 cup of the tomatillo sauce into the bottom of your 9×14 baking dish, or as much as it takes to cover the bottom.
7. Dredge the opposite (non-oil) side of a tortilla through the heated tomatillo sauce using your tongs. Place it oil-side-down on the plate and spoon about ⅓-½ cup shredded chicken near the edge of the tortilla.
8. Roll the chicken up in the tortilla and place it in the baking dish with the seam facing down. Repeat with all tortillas. If you run out of room, just bake remaining enchiladas separately.
9. Pour desired amount of remaining tomatillo sauce (I suggest at least 3 cups) over tortillas, spreading as you go.
10. Bake 10-15 minutes.
11. Top with any remaining chicken, queso fresco and any other desired toppings. I happen to like creme fraiche, seeded and thinly sliced jalapeños and sliced onions.
12. Serve warm and enjoy! Goes great with yellow rice, refried beans and guacamole.