These enchiladas are a little spicy, but the flavors of the chiles de arbol and peppers are balanced perfectly. If you prefer a milder taste, adjust the amount of these ingredients. Always save your chicken stock! I make rice with it; I add the stock instead of water. Thanks to @neverbetterfoods for the Plant-based cheese! It melts and stretches, and I can’t believe it tastes like real cheese!
To prepare the chicken: Add the chicken, veggies (onion, garlic, celery stick, green onions, serrano pepper), and spices (whole black pepper, bay leaves, cilantro, salt) to a pot, cover with water, put the lid on, and cook on medium heat for 25 to 30 minutes. Reserve the chicken and let it cool down to shred it and ensure there will be no bones.
To prepare the salsa: Add the serrano peppers, onion, garlic, chiles de arbol, and cilantro stems to a pot, cover with water, and cook on medium heat for 15 minutes or until the peppers are tender. Strain some of the liquid and add everything to a blender. Add the cilantro, season with salt, and drain the liquid from the can of tomatillos and add them to the blender. Blend it well. Add the salsa to a pan on medium heat; if the salsa is too runny, let it cook while stirring until it thickens up a little.
To assemble the enchiladas: Slightly fry the corn tortillas in a pan on medium heat with cooking oil on both sides so they don’t break easily. Mix the shredded chicken with half of the cheese. Add some of the mix to a corn tortilla and roll it up. Place the rolled enchiladas in an oven-safe dish. Pour the salsa on top, then add the rest of the shredded cheese. Cover with foil and bake at 400°F for 10-15 minutes. Garnish with red onions, radishes, and chopped cilantro.
