Chili Dip: 

1. Deseed all chilis and place into a medium saucepan and cover with water.
2. Bring to a boil over medium-high heat then reduce to a simmer. Cook for 10-15 minutes.
3. Remove using a spider and place in the blender with the garlic and blend at high speed. Add cooking liquid (¼ cup at a time) until smooth.
4. Dip tortillas into the sauce covering both sides. Repeat with remaining tortillas and let sit for 25 minutes.

TexMex Chili Gravy:

1. Blend a sweet onion with garlic until a smooth paste is formed.
2. Add to a small saucepan and heat over medium. Once simmering, reduce heat to low and simmer for 30 minutes.
3. Cut bacon slices into ½” lardons, add to a cold pan, and heat over medium heat. Cook while stirring, often allowing to cook until crispy. Drain on a paper towel, and once cool finely chop into a crumble.
4. To the remaining pork fat, add in vegetable oil and heat over medium heat until shimmering. Add in all-purpose flour and whisk together until a light golden color and lightly toasted.
5. Add in Texas-style chili powder, smoked paprika, ground cumin, and cayenne powder. Whisk and cook together until just fragrant. About 15 seconds.
6. Add and mix in the onion-garlic paste then gradually whisk in beef stock. Continue to heat and mix (add beef stock if too thick) until a gravy consistency is reached.
7. Season to taste with salt.

Cheese Enchilada Assembly:

1. In a 10” cast-iron skillet add vegetable oil and heat to 350℉ over medium heat.
2. Add in tortillas one at a time frying for 2-3 seconds on both sides. Place on a baking sheet and repeat with the remaining tortillas.
3. To each tortilla, add shredded Oaxaca cheese, shredded cheddar cheese, and roll up into a tube.
4. Place tortillas lengthwise into a 9 x13 baking dish seam side down.
5. Pour the TexMex gravy generously over the enchiladas with more shredded cheddar cheese followed by more shredded Oaxaca cheese.
6. Add to a 375℉ preheated oven for 15 minutes.
7. Remove, let it cool slightly, and top with crumbled cotija cheese, and fresh cilantro leaves.

Verde Sauce:

1. In a medium saucepan, add in tomatillos (cleaned, peeled, and halved), cover with water, and place over medium-high and bring to a boil. Reduce to a simmer and cook for 5 minutes.
2. Heat a large skillet over medium-high and add enough oil to coat the bottom of the pan.
3. Cut the top off a sweet onion and quarter it leaving the root, and removing the outer layer. Add to the hot skillet. Sear for 1-2 minutes. Flip and repeat on each side.
4. Remove tomatillos with a spider and place them in a bowl along with the quartered onions (remove the roots prior).
5. Add onions and tomatillo to a blender along with cilantro stems, garlic, and serrano chilis. Blend on high until completely smooth.
6. Season to taste with salt.
7. Dip tortillas into the sauce covering both sides. Repeat with remaining tortillas and let sit for 10-15 minutes.

Chicken:

1. Season chicken thighs with the desired seasoning.
2. Heat a large pan over medium-high and fill with just enough oil to coat the bottom.
3. Once the oil is shimmering, sear the chicken (in batches) for 2 minutes per side.
4. Toss all the seared chicken back into the pan and cover it with chicken stock. Bring to a boil then reduce the heat to low and cover. Simmer for 10-15 minutes.
5. Add cooked chicken to a bowl.
6. Turn heat on the pan back to medium-high and boil the liquid and reduce it by about 85% and begin to thicken. Turn off the heat and whisk in unsalted butter until melted and combined.
7. Shred all the chicken. Add in the chicken sauce/glaze, and toss all together.

Chicken Enchilada Assembly:

1. In a 10” cast-iron skillet add vegetable oil and heat to 350℉ over medium heat.
2. Add in salsa verde covered tortillas one at a time frying for 2-3 minutes on both sides. Place on a baking sheet and repeat with the remaining tortillas.
3. To each tortilla, fill with chicken and shredded Oaxaca cheese, and roll up into a tube.
4. Place tortillas lengthwise into a 9x13 baking dish seam side down.
5. Pour the salsa verde generously over the enchiladas followed by more shredded Oaxaca cheese.
6. Add to a 375℉ preheated oven for 10-15 minutes.
7. Remove, let it cool slightly, and top with sour cream, crumbled cotija cheese, thinly sliced red onions, thinly sliced jalapenos, and fresh cilantro leaves.