Easy Chicken Enchiladas

For the Salsa: 

• 1 plum or Roma tomato, halved (4 ounces; 114 g)

• 1/2 medium white onion, end trimmed off, layers peeled apart and separated (4 ounces; 114 g)

• 1 head black garlic, about 13 cloves, separated and peeled (33 g) (see note)

• 3 pasilla negro chiles (15 g), stemmed

• 3 chiles de arbol (3 g), stemmed  

• 1 1/2 cups homemade chicken stock or store-bought low-sodium chicken broth

For the Tortillas and Filling:

• 8 (6-inch) corn tortillas

• 1 pound (435 g) finely shredded homemade roasted chicken or store-bought rotisserie chicken (from chicken; about 3 cups shredded meat)

• 1 tablespoon lard, preferably leaf, plus more if needed, divided (see notes)

For Serving:

• 1/2 medium white onion (4 ounces; 114 g), thinly sliced

• 2 cups thinly sliced green cabbage (from 1/2 head of cabbage)

• 1 cup fresh cilantro leaves, finely minced

• Crema, for garnish

• Queso fresco or cotija cheese, for garnish

Directions

1. For the Salsa: Adjust oven rack to upper-middle position and preheat oven broiler to high setting. Line a rimmed baking sheet with aluminum foil, then add tomato and onion layers spread in an even layer. Broil until well charred, 3 to 5 minutes. Flip and broil until second side is charred, about 3 more minutes. Set baking sheet aside to cool.

2. In a blender jar, add charred ingredients, black garlic, chiles, and chicken stock. Blend on high until smooth, about 1 minute. Season with salt to taste.

3. In a medium saucepan, add sauce and set it over low heat until warmed through, about 5 minutes. Hold sauce warm over low heat while preparing tortillas. Remove foil from cooled baking sheet and line now-empty sheet with a layer of paper towels.

4. In an 8- or 10-inch skillet, melt 1 teaspoon lard over medium heat. Add 1 tortilla and cook until softened, about 10 seconds. Flip and cook for 10 seconds longer. Transfer to paper towel–lined sheet. Repeat with remaining tortillas, adding a lard, a teaspoon at a time,as the skillet dries out.

5. Add shredded chicken to now-empty skillet and toss occasionally until warmed through.

6. One at a time, using tongs, dip tortillas into the sauce, then transfer to a plate. Fill tortillas with shredded chicken, then roll tortilla around chicken. Transfer to a serving platter or individual plates. Spoon remaining salsa over the enchiladas. Serve with onion, cabbage, crema, queso, and cilantro.