Chicken Enchiladas Verdes

Shred the meat from the rotisserie chicken legs and thighs and set aside.

To make the salsa verde, heat olive oil in a large pan over medium-high heat.

Add the halved tomatillos, quartered onion, chopped jalapeño, and garlic cloves to the pan.

Cover and cook, stirring occasionally, until the vegetables are softened and have some nice browning, about 5-7 minutes.

Transfer the cooked vegetables to a blender. Add the cilantro, water, and a pinch of salt.

Blend until the salsa is smooth.

In a clean pan, heat the beef tallow over medium heat.

Lightly fry the corn tortillas for a few seconds on each side until they are soft and pliable. Set aside on a plate.

Fill each softened tortilla with a portion of the shredded chicken and roll it up tightly.

Pour a layer of the salsa verde into the bottom of a large skillet.

Arrange the rolled enchiladas seam-side down in the skillet.

Pour the remaining salsa verde over the enchiladas, then top generously with shredded mozzarella cheese.

Cover the skillet and cook over low-medium heat until the enchiladas are heated through and the cheese is completely melted, about 5 minutes.

Serve hot, garnished with an optional drizzle of Mexican crema.