Chicken

• 1 lb chicken thighs, trimmed & cut into thirds
• 2 garlic cloves, peeled
• 2 bay leaves
•  3/4 t salt
• 1/4 t peppercorns

Sauce

• 1 jalapeno, stemmed
• 1/4 onion, peeled
• 1 lb tomatillos, husks & stems removed, rinsed well
• 2 garlic cloves, peeled
• 2/3 c cilantro, coarsely chopped
• 3/4 t sugar
• 1/2 t salt
• 1/2 c Mexican crema or heavy cream

Enchiladas

• Olive oil for frying
• 8 6″ corn tortillas
• 1/2 t oregano
• 1 c Monterey Jack cheese, shredded
• Toppings:  , fresh chopped onion, fresh cilantro leaves, thinly sliced radishes, crumbled cotija cheese

Bring 2-1/2 c water, chicken, garlic, bay leaves, salt & peppercorns to simmer in med saucepan over high heat.  Reduce heat to maintain simmer & cook until chicken registers 160 deg, 5-7 min.  Transfer chicken to bowl & cool.  Shred chicken into 1/2″ pieces.

Cut jalapeno in half lengthwise & scrape out seeds.  Transfer halves to med saucepan.  Add onion, tomatillos, garlic & enough water to cover veggies.  Bring to gentle simmer over med-high heat, then reduce heat to maintain gently simmer.  Cook until tomatillos are very tender, about 20 min.

Using slotted spoon, transfer onion, garlic, jalapeno & 1/4 of tomatillos to blender or food processor.  Add cilantro, sugar & salt & blend until smooth, about 1 min.  Add remaining tomatillos & crema & blend until smooth, 45-60 sec.

Line rimmed baking sheet with double layer of paper towels.  Heat oil in 10″ ovensafe skillet over med heat.  Using tongs, place 1 tortilla in skillet & fry for 05 sec.  Flip tortilla & continue to cook until it is puffed in spots, but not browned, 4-6 sec longer.  Transfer to prepared sheet.  Repeat with remaining tortillas.  Place another double layer of paper towels over tortillas & press to absorb excess oil.  Discard oil & wipe out skillet.

Adjust oven rack to middle position & heat to 425 deg.  Add oregano to chicken & toss to combine.  Season with pepper to taste.  Spread 1/4 c sauce across bottom of now-empty skillet.

Place 1/4 c chicken over lower 1/3 of 1 tortilla.  Roll tortilla tightly around filling & place seam side down in skillet.  Repeat with remaining tortillas & filling.  (Arrange 5 enchiladas down center of skillet & 1 on each side.)  Spread 1/3 c sauce evenly over enchiladas.  Sprinkle Monterey Jack cheese evenly over sauce.  Bake until cheese is melted & filling is heated through (internal temp should be between 135 & 140 deg), about 12 min.