Chicken Enchiladas Verde
Ingredients
- 4 bone-in, skin-on chicken breasts
- 3 cups chicken stock
- ½ onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried marjoram or oregano, preferably Mexican
- ½ teaspoon salt
- 2 bay leaves
- 2 to 2½ cups Tubac Chile Verde
- 1 cup Crema or crème fraîche
- Vegetable oil for pan-frying
- 12 corn tortillas
- ½ cup minced onion
- 8 ounces Monterey jack, asadero, or cheddar cheese, grated
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