Enchiladas Verdes

Ingredients

• 1 lb tomatillos, husked
• 2 serrano chiles
• 1/2 onion
• 2 cloves garlic
• 1/2 cup cilantro
• 2 cups chicken stock
• 3 cups shredded cooked chicken
• 12 corn tortillas
• Vegetable oil, for frying tortillas
• 1 cup Mexican crema
• 1/2 cup crumbled queso fresco
• Sliced onion, for garnish

Instructions

1. 1Boil tomatillos, serranos, onion, and garlic until softened, about 10 minutes.
2. 2Blend the boiled vegetables with cilantro and chicken stock until smooth to make the salsa verde.
3. 3Simmer the salsa in a pan 10 minutes to deepen the flavor.
4. 4Briefly fry each tortilla in a little oil to soften, then dip in the warm salsa.
5. 5Fill each tortilla with shredded chicken and roll up, placing seam-side down in a baking dish.
6. 6Pour remaining salsa over the top and drizzle with crema.
7. 7Sprinkle with queso fresco and sliced onion before serving.

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