This is a delicious dish that can be partially or completely prepared ahead.  Adjust cooking time for the enchiladas if made ahead and refrigerated.

Ingredients
1 small roasted chicken, chicken removed
from bones and shredded

Enchilada Sauce
2 tablespoons olive oil
2 cups salsa verde (recipe follows)
1 cup chicken stock
1/2 teaspoon salt or to taste
1/4 teaspoon ground cumin
8 cilantro sprigs

For the Enchiladas
2 cups Monterey Jack cheese, grated
1/2 cup vegetable oil
12 fresh corn tortillas
Romaine lettuce leaves, thinly sliced
radishes and red onions to garnish
Queso fresco, crumbled
Mexican crema, sour cream or plain Greek yogurt

Instructions
Heat olive oil in a heavy saucepan over medium-high heat.  Add the salsa verde and cook about 1 minute.  Add stock, salt, cumin and cilantro.  Simmer about 4 minutes.  Set aside.

Preheat ove to 350 degrees.  Combine the chicken with half the Monterey Jack cheese.

In a large skillet, heat about 1 tablespoon of vegetable oil over medium-high heat.  Lightly fry a tortilla for 5 seconds per side just until soft. Transfer to a plate.  Repeat with each tortilla, adding a tablespoon of oil before frying each one.

Dip a tortilla in the sauce.  Spoon in 3 tablespoons of the chicken and roll.  Repeat with the remaining tortillas, placing each enchilada side-by-side in a baking dish.  Cover the enchiladas with the remaining sauce and sprinkle with the rest of the Jack cheese.  Bake 10 minutes.  Serve hot, garnished with onion, lettuce and radishes.  Sprinkle on queso fresco and top with crema.

Salsa Verde

Ingredients
15 large tomatillos, husks removed and washed
2-3 serrano chiles or 1 jalapeno
5 cloves garlic, unpeeled
1 small white onion, unpeeled
1 teaspoon salt, or to taste
10 sprigs cilantro

Instructions
Pierce chiles with a fork.  Cook chiles, tomatillos, garlic and onion on a griddle or cast iron skillet over medium-high heat, turning them until softened and somewhat blackened in spots -- about 8 minutes for garlic and chiles and 12 minutes for tomatillos and onion.  Remove from heat and let cool.  Peel garlic, onion and chiles.

In a blender, combine all ingredients.  Blend until smooth.

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