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I made this tomatillo sauce for my usual enchillada recipe with 2 jalapenos and 1 onion, no sour cream.
4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)
1 1/2 lbs tomatillos, papery husks removed, rinsed
4 serrano chile peppers, top cut off to expose interior and to remove stems
3 cloves garlic
1 cup white or yellow onion, chopped
1/4 of a whole white or yellow onion
Salt
1 bunch cilantro, rinsed and chopped, stems included
High smoke point cooking oil such as canola oil, peanut oil or grapeseed oil
12 corn tortillas
3 Tbsp sour cream
1/2 cup crumbled Mexican Cotija or Queso Fresco cheese
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1st Keep
 Clara
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Comments
I like this tomatillo sauce the best.