Shredded Chicken

• Add all ingredients to a slow-cooker, and cook on low (4 hours for breasts or 8 hours for thighs) or until fork-tender.
• Allow the chicken to cool and shred, discarding the skin, bones, and vegetables.

  Use immediately, or store the chicken in some of the simmering liquid to prevent it from drying out. The remaining braising liquid may be refrigerated or frozen and used for another purpose.
  

Pickled Onions

• Place the sliced onion in a glass container, and sprinkle with salt and sugar. Add the vinegar, and pour the hot water over the onions. If desired, add whole garlic cloves and/or peppercorns. Serve after 30 minutes, or store in an airtight container in the refrigerator for up to a week.
  

Creamy Salsa Verde

Step 1

• In a medium saucepan, boil the tomatillos, onion, jalapeno, and garlic. Simmer for 15-20 minutes until cooked (the bright green of the tomatillos will have dulled throughout).

Step 2

• Transfer into a food processor or blender. Add the cilantro, and purée to a smooth consistency. Add the crema and ¼ teaspoon salt, and blend until smooth. Taste, and add more salt if needed. Pour into a bowl, and set aside.
  
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Corn Tortillas

Step 1

• Add the masa harina to a large bowl, and slowly add in the water while stirring with a wooden spoon. Knead until smooth (the dough should neither fall apart nor stick to your hand), adding more masa harina or water if necessary to achieve the correct consistency.

  Form into small balls, and press between two sheets of parchment in a tortilla press.
  

Step 2

• Cook on a hot griddle or cast-iron pan for 40-60 seconds per side, and set aside in a tortilla warmer or wrapped in a clean tea towel until ready to use. (They do not keep well, so do not cook more than a few hours ahead of time.)
  

To make the enchiladas:

• Preheat your oven to 425°F (220°C), and coat the bottom of a heavy medium-size casserole dish with a layer of creamy salsa verde.
• Soften store-bought tortillas by brushing them lightly with vegetable oil and heating them in a very hot cast-iron skillet for about 30 seconds on each side. Let each tortilla rest until cool enough to handle.
• Fill each tortilla with about 2 tablespoons each shredded chicken and Chihuahua cheese. Roll each tightly, placing it seam-side down in the casserole dish.
  
• When all of the tortillas have been filled, pour the salsa verde over the enchiladas, and distribute the remaining Chihuahua cheese over the top.

  Bake for about 15 minutes, until the sauce is bubbling at the side and the cheese is browned in spots. If your cheese is not browning, just pop it under the broiler for 2-3 minutes, watching carefully to ensure it does not burn.
  
• Remove the enchiladas from the oven and drizzle with the crema. Sprinkle the Cotija cheese, iceberg lettuce, and pickled onions over the top. Serve immediately.