Description
A comforting dish featuring colorful layers of enchiladas filled with shredded chicken and cheese, topped with a creamy tomatillo sauce.
Ingredients
- 1 lb Tomatillos
- 1-3 Serranos (stems removed)
- 3 Garlic Cloves
- ½ Onion (halved)
- 1 bunch of Cilantro
- 8 oz Sour Cream
- Salt (to taste)
- 1 tsp Chicken Bouillon
- 2 cups Shredded Cheese (Monterey Jack recommended)
- 12-14 Corn Tortillas
- 1 lb Cooked Chicken (shredded)
- Neutral Oil (like Avocado Oil for frying)
Instructions
- Roast the tomatillos, onion, garlic, and serrano peppers in a pan with oil over medium-high heat for 4-5 minutes.
- Blend with water, cilantro, chicken bouillon, and salt until smooth, then stir in sour cream.
- Combine the shredded chicken with 1 cup of cheese and ¼ cup of the creamy sauce.
- Fry each tortilla quickly in oil for about 30 seconds per side.
- Assemble the enchiladas with the chicken mixture, rolling them up in tortillas and placing seam-side down in a casserole dish.
- Bake for 30 minutes covered, then 5 more minutes uncovered until bubbly and golden.
- Serve after resting for 10 minutes, with optional sides like Mexican rice.
Notes
Store leftovers in an airtight container for 3-4 days; they also freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican