Enchiladas Verdes

Instructions

1. 1 Place tomatillos, serrano chiles, onion quarters, and garlic in a saucepan, cover with water, and bring to a boil. Simmer for ten minutes until tomatillos turn olive green and soften completely throughout.
2. 2 Transfer the boiled tomatillos, chiles, onion, and garlic to a blender with cilantro and half a cup of cooking liquid. Blend until completely smooth, then season generously with salt to balance the natural tartness of the tomatillos.
3. 3 Heat vegetable oil in a large skillet over medium heat. Pour in the green sauce and cook for eight to ten minutes, stirring frequently, until the sauce deepens in color and thickens enough to coat a spoon easily.
4. 4 Warm corn tortillas briefly in a dry skillet or directly over a gas flame for about fifteen seconds per side. This makes them pliable enough to roll without cracking or tearing apart during assembly.
5. 5 Fill each warmed tortilla with shredded chicken, roll tightly, and place seam-side down in a greased baking dish. Arrange them snugly in a single layer so they hold their shape during baking.
6. 6 Pour the green sauce evenly over the rolled enchiladas, drizzle with Mexican crema, and sprinkle crumbled queso fresco on top. Bake at 190 degrees Celsius for twenty minutes until bubbling and heated through.