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1
Put the chicken in a medium pot with 3 cups water, the broth, garlic, bay leaves and cilantro; season with salt.
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2
Cover and bring to a boil over medium-high heat.
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3
Reduce the heat to medium low and gently simmer, turning the chicken as needed, until cooked through, about 30 minutes.
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4
Transfer the chicken to a plate to cool.
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5
Discard the bay leaves and cilantro and reserve the broth and garlic.
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6
Meanwhile, preheat the broiler.
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7
Put the tomatoes and chiles on a foil-lined baking sheet and broil, turning, until charred, about 12 minutes.
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8
Wrap in the foil to catch any juices, then cool slightly.
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9
Peel the chiles and transfer to a blender with the tomatoes and collected juices.
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10
Remove the garlic from the broth, add to the blender and puree until smooth.
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11
Heat 2 tablespoons vegetable oil in a pot over medium heat.
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12
Add the diced onion and cook, stirring, until golden, about 3 minutes.
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13
Increase the heat to medium high and stir in the tomato-chile puree and 1/2 teaspoon salt.
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14
Cook, stirring, until the sauce is thick, about 15 minutes.
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15
Stir in 3 cups of the reserved broth and bring to a simmer.
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16
Partially cover and cook about 20 minutes.
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17
Add 1 teaspoon salt; keep the sauce warm.
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18
*note- it took me a lot longer than 20 minutes, more like 40 to thicken this sauce.
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19
Cook it until it feels like sauce to you.
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20
It can be runny, but should not be thin.
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21
Discard the chicken skin and shred the meat.
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22
Toss the chicken with the crema and 1/2 teaspoon salt in a bowl.
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23
Soak the sliced onion in a bowl of cold water while you prepare the enchiladas.
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24
Preheat the oven to 375 degrees F. Spread 1 cup of the tomato-chile sauce in a 9-by-13-inch baking dish.
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25
Heat 1/2 cup vegetable oil in a skillet over medium-high heat.
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26
Fry a tortilla until puffed, about 15 seconds per side, turning with tongs.
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27
Quickly spoon 2 tablespoons chicken onto the tortilla, roll it up and put seam-side down in the baking dish.
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28
Fry and fill the remaining tortillas, arranging them side by side in the dish.
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29
Pour 2 cups of the tomato-chile sauce over the enchiladas and top with the queso fresco.
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30
Bake until warmed through, about 20 minutes.
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31
Drain the sliced onion and scatter over the enchiladas.
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32
Divide among plates and top with more cilantro, sauce and crema, if desired.
