Instructions:

Prepare the Salsa Verde:

• Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
• Peel husks off of the tomatillos and rinse well. Halve and place cut side down on the baking sheet. Cut the stem off of the jalapeño and halve. Remove seeds and ribs if you prefer a milder salsa. Place on the baking sheet with the tomatillos.
• Broil for 8-10 minutes on the middle rack until the skins start to blister and turn black. Remove from the oven and cool briefly.
• Put tomatillos and any juices on the baking sheet, jalapeño, garlic, onion, cilantro, salt, and lime juice in a blender or food processor. Pulse several times until well blended.
• Set aside. It will thicken as it cools. This can be made a day ahead and will keep in the refrigerator for up to a week.

Prepare the White Chicken Enchilada Skillet:

• Heat 1 Tbsp. olive oil in a large, deep skillet over medium-high heat. Add the chicken and season with salt and pepper. Let brown for 2-3 minutes. Toss and let brown for an additional 2-3 minutes, then remove from the pan.
• Lower the heat to medium. Add the onions and sauté for 3-4 minutes until translucent. Add the spices (coriander, cumin, oregano, salt, and pepper). Mix in well.
• Deglaze the pan with the chicken stock, scraping up the brown bits. Add the salsa verde and the chicken. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
• Add 1 cup shredded cheese, coconut cream, cilantro, and tortillas. Mix well. Simmer for an additional 3-4 minutes. Turn off the heat.
• Add the remaining 1 cup of shredded cheese to the top. You can broil for 3-4 minutes to melt the cheese or cover with a lid on the stovetop until the cheese melts.
• Garnish with additional cilantro and serve in bowls with tortilla chips on the side.