Chicken Enchiladas Suizas

Ingredients

• 1 lb tomatillos, husked and rinsed
• 2 whole serrano peppers, stemmed
• 3 whole garlic cloves
• 0.5 cup fresh cilantro
• 1 cup Mexican crema or heavy cream
• 3 cups shredded cooked chicken breast
• 12 whole corn tortillas
• 2 cups shredded Chihuahua or Monterey Jack cheese
• 0.25 cup vegetable oil
• 1 tsp chicken bouillon powder

Instructions

1. 1

   Boil the tomatillos and serrano peppers in a pot of water for 10-12 minutes until soft but not bursting.

2. 2

   Drain the vegetables and blend them with garlic, cilantro, and chicken bouillon until smooth.

3. 3

   Pour the blended sauce into a saucepan, stir in the Mexican crema, and simmer over low heat for 5 minutes.

4. 4

   Heat the vegetable oil in a small skillet and lightly fry each tortilla for 5 seconds per side to soften; drain on paper towels.

5. 5

   Dip a softened tortilla into the warm green sauce, fill with shredded chicken, and roll tightly.

6. 6

   Place the rolled tortillas seam-side down in a lightly greased 9x13 inch baking dish.

7. 7

   Pour the remaining creamy sauce over the enchiladas and top evenly with the shredded cheese.

8. 8

   Bake at 375°F (190°C) for 15-20 minutes until the cheese is melted, bubbly, and slightly golden.