Green Chile Chicken Enchiladas

Ingredients

• One 3½-lb. chicken, with the neck reserved
• 1 small carrot
• 1 large white onion
• 7 garlic cloves; 3 unpeeled; 4 finely chopped
• ½ tsp. cumin seed
• 2 tbsp. (1 oz.) unsalted butter
• 2 cups finely chopped white onion
• 2 tbsp. all-purpose flour
• 3 cups roasted, peeled, and chopped Hatch green chiles (from about 30 chiles)
• Kosher salt and freshly ground black pepper
• ¼ tsp. dried oregano
• 12 soft corn tortillas
• 7 oz. (2½ cups) grated Oaxacan or Monterey Jack cheese
• 10 oz. (2 cups) crumbled queso fresco
• 4 scallions, thinly sliced (¾ cup)
• 1 cup coarsely chopped cilantro leaves
• Crema or sour cream
• Thinly slivered crisp lettuce, sliced tomato, and sliced radishes (optional)

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