Green Chile Enchiladas Suizas - chicken

Method

• Preheat oven to 400 degrees F and grease a 7x11 baking dish.
• Place chicken thighs in a medium saucepan, cover them with water, and bring to a boil.
• Lower heat to simmering and poach chicken, covered, for 20 minutes or until cooked through.
• Remove to a plate and allow to cool.
• Reserve 1 to 1 1/4 cups of the poaching liquid; discard the rest or save for another purpose.
• Heat a small amount of oil in a 10-inch skillet over medium heat.
• Add onion and mushrooms and a pinch of salt; saute, flipping often, until onions start to soften and mushrooms begin letting off water, about 5 minutes.
• Increase heat to medium-high and add garlic and corn.
• Cook another 3-5 minutes or until onion and mushrooms are golden brown and corn is warmed through.
• Remove from heat and place veggies in a large bowl.
• Set aside.
• Return skillet to the heat, lower heat to medium, and add the butter.
• When foaming subsides, add the flour and whisk to incorporate.
• Allow roux to cook 2-3 minutes or until caramel brown.
• Add 1 cup reserved poaching liquid in a steady stream, whisking constantly and scraping the bottom of the skillet until all the broth is incorporated.
• Cook for several minutes until slightly thickened, then stir in buttermilk, cottage cheese, green chiles, and cumin.
• Cook another 3-4 minutes until heated through.
• Taste and add salt/pepper as needed.
• Turn off heat.
• Using your fingers or two forks, shred the cooked chicken and add to the bowl with the veggies.
• Add about half of the sauce, reserving remainder, and stir well.
• Season with salt and pepper, if needed.
• In another skillet (or just use the saucepan from before no need to wash!)
• heat a tablespoon of oil.
• Quickly dip one side of a tortilla in the oil and place oiled side down, on a plate.
• Repeat with remaining tortillas, placing oiled side of each onto the un-oiled side of the one before it to form a stack.
• To assemble, place a tortilla on the counter and put about 3 Tablespoons chicken filling in the middle, then tightly roll up into a cigar shape.
• Place the tortilla seam-side down in a 7x10 baking dish.
• Continue rolling up each tortilla and filling until all are used up and tightly placed into baking dish.
• Pour remaining sauce over the top; spread the cheese evenly over the top.
• Bake for 20 minutes or until bubbly and cheese is browned.
• Cool for a few minutes, then serve.