Green Chile Enchiladas Suizas

Preheat oven to 400 degrees F and grease a 7″x11″ 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 7″x10″ 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.