Ingredients
- 9 tomatillos, husked and rinsed
- 1/2 medium white-colored onion
- 1 serrano chile
- 1 yellow chile (guero)
- 2 cloves garlic clove
- 1/2 cup fresh cilantro leaves, loosely packed
- Salt and freshly ground pepper
- 1/4 cup vegetable oil
- 6 (6-inch) corn tortillas
- 2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese
Directions
Preheat the oven to 350 levels F.
Place the tomatillos, onion, serrano, yellow chile and threeOr4 cup water inside a medium, heavy saucepan. Provide a boil over medium-high temperature. Cover and boil before the tomatillos turn olive-eco-friendly color, about ten minutes. Transfer the tomatillos, onion and chiles to some blender. Add some garlic clove and cilantro and blend until smooth. Season with pepper and salt.
Heat the oil in a tiny skillet over medium-high temperature. Fry the tortillas until golden but nonetheless pliable, about ten seconds per side. Transfer to sponges to empty.
Place the tortillas on the work surface. Divide the shredded chicken evenly one of the tortillas and roll-up each just like a cigar. Spread 1/3 cup sauce inside a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side lower, in a single layer snugly within the dish. Pour the rest of the sauce within the enchiladas.
Drizzle using the Mexican crema and sprinkle the cheese throughout. Bake before the cheese melts and begins to brown in spots, about half an hour. Serve immediately.
Recipe thanks to Marcela Valladolid