Chicken Enchiladas

1. In a medium bowl, combine the chicken, vegetables, salt, pepper, and oregano.
2. Warm the tomatillo sauce in a small saucepan over low heat and keep warm.
3. Heat 1 tablespoon lard in a skillet over medium-high heat. Working one at a time, dip a tortilla into the warm tomatillo sauce, then fry briefly—about 5 seconds per side—just until soft and pliable. Transfer to a cutting board and repeat, adding more lard as needed to keep the tortillas frying evenly.
4. Spoon about 2 tablespoons of filling onto each tortilla and roll tightly. Arrange seam-side down on serving plates. Spoon additional warm tomatillo sauce down the center of the enchiladas, then top with sour cream, cotija, and pickled red onions. Serve warm.

TOMATILLO SAUCE

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1. In a saucepan over medium heat, combine tomatillos, onion, jalapeño, and garlic. Cook for 5 minutes, gently breaking down the tomatillos with a wooden spoon.
2. Once softened and juicy, transfer to a blender or food processor. Add salt and blend until mostly smooth (a few chunks are fine).
3. Let cool. Sauce will thicken slightly as it sits. Store in a sealed jar in the fridge for up to 5 days.

PICKLED RED ONIONS

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1. Pack the sliced onion and oregano into a glass jar.
2. In a small saucepan, heat the vinegars, sugar, and salt over medium heat until dissolved, about 5 minutes.
3. Pour the hot brine over the onions. They will turn bright pink as they cool to room temperature.
4. Seal with a lid and store in the fridge for up to 2 weeks.