Enchiladas Verdes

Ingredients

• •12 small Corn tortillas
• •2 cups shredded Rotisserie chicken
• •1 lb Tomatillos
• •3 whole Serrano peppers
• •4 cloves Garlic
• •0.5 medium Onion
• •1 cup Cilantro
• •0.5 cup Mexican crema
• •1 cup crumbled Queso fresco
• •0.5 cup Chicken broth
• •0.25 cup Vegetable oil

Instructions

1. 1

   Roast tomatillos, serranos, and 2 garlic cloves under broiler until blackened in spots, about 8 minutes. Turn halfway.

   💡 For the best enchiladas, use fresh corn tortillas and warm them before rolling to prevent cracking. The salsa verde should be bright and tangy - taste and adjust acidity with lime.

2. 2

   Blend roasted vegetables with remaining garlic, half the onion, half the cilantro, and broth until smooth. Season with salt.

   💡 For the best enchiladas, use fresh corn tortillas and warm them before rolling to prevent cracking. The salsa verde should be bright and tangy - taste and adjust acidity with lime.

3. 3

   Heat oil in skillet to 350°F. Dip each tortilla briefly in the salsa (5 seconds per side) to soften, then fill with chicken and roll tightly.

   💡 For the best enchiladas, use fresh corn tortillas and warm them before rolling to prevent cracking. The salsa verde should be bright and tangy - taste and adjust acidity with lime.

4. 4

   Place seam-side down in baking dish. Pour remaining salsa over enchiladas. Top with crema, queso fresco, and remaining onion/cilantro.

   💡 For the best enchiladas, use fresh corn tortillas and warm them before rolling to prevent cracking. The salsa verde should be bright and tangy - taste and adjust acidity with lime.

5. 5

   Bake at 400°F for 15 minutes until cheese is melted and sauce is bubbling. The edges should be slightly crispy.

   💡 For the best enchiladas, use fresh corn tortillas and warm them before rolling to prevent cracking. The salsa verde should be bright and tangy - taste and adjust acidity with lime.