Enchiladas Divorciadas Skillet Pie (Divorced Enchilada Pie)

For the green sauce, heat a medium saucepot or skillet over medium heat, add oil, 1 turn of the pan, then add onions, garlic, cumin, salt, and peppers. Cook 5 minutes to soften, add tomatillos and cook 5 minutes more, add stock and boil at low, even bubble over medium-high heat, stirring frequently, 20 minutes. Add cilantro, juice of ½ lime and puree with an immersion blender or in a high-power blender. 

For red sauce, place dried chilies in a pot with stock and reconstitute them by simmering at low boil over medium heat 10 to 12 minutes. Puree in food processor or high-power blender.

In a saucepot or deep medium skillet over medium heat, cook crushed garlic and onions in oil, 1 turn of the pan, with cinnamon, cumin, and bay, soften a few minutes, then add puree and tomatoes and cook 20 minutes. Remove bay and cinnamon, puree, season with salt and pepper and juice of ½ lime.  

For the skillet enchiladas, preheat oven to 425˚F with rack at center.

Char the corn tortillas over open flame on burner or in a cast-iron or stainless steel skillet over high heat. 

Combine chicken with crema or sour cream and the queso fresco. 

In a large cast-iron skillet, add a divided layer of verde and roja sauce. Fill charred tortillas with the chicken mixture, roll, and place down the middle of the pan using the divided sauce as a guide. Add another layer of each sauce, top with the shredded cheese and bake in the oven for 25 to 30 minutes until hot and bubbly. 

Garnish with thinly shaved or sliced white onion, mild or hot pickled jalapeño peppers, and toasted pepitas.