For the Salsa:
- 2 lbs tomatillos (about 16 tomatillos)
- 4 serrano peppers (stem removed)
- 2 garlic cloves
- 1/4 onion rough chopped
- 4 cups water (enough to cover the tomatillos)
- 1 bunch cilantro
- 1 tsp salt
- 1 tbsp oil
For the Enchiladas:
- 1 cup oil
- 2 cups shredded chicken or cheese
- 1 pack corn tortillas
For the Toppings:
- crema Mexicana as desired
- crumbled queso fresco (or cotija)
- diced raw onion as desired
- chopped cilantro as desired
1. Remove the husks from the tomatillos and rinse.
2. Place the tomatillos, garlic, serranos, and onion in a stockpot.
3. If looking to make a milder sauce, remove the seeds from the chile peppers.
4. Pour water into the stockpot. Enough to cover the tomatillos. Cover and bring to a boil.
5. Simmer for 7-10 minutes. Discard water.
6. Remove the ingredients from the stockpot and into the blender.
7. Add salt and cilantro to the blender.
8. Blend until smooth.
9. Heat up oil in the same stockpot used to cook the salsa.
10. Pour in the salsa verde and cook for 10 minutes. Stir occasionally.
11. Set aside until ready to use.
How to make the Enchiladas:
1. Heat up oil in a frying pan.
2. Fry the tortillas. 1 minute on each side.
3. Place on a paper towel to drain any excess oil.
4. Repeat with all the tortillas.
5. To assemble, place a tortilla in a baking dish, and using your best judgment add about 2 tbsp shredded chicken.
6. Roll up the tortilla. Make sure the seam side is down.
7. Repeat until with the remaining tortillas.
8. Heat up the oven to 375 degrees F.
9. Cover the tortillas with aluminum foil and place them in the oven.
10. Bake for 15 minutes.
11. Keep in a warm oven until ready to serve.
12. Pour a generous amount of the salsa verde on the plate.
13. Add the chicken enchiladas to a plate.
14. Pour more sauce on top.
15. Add toppings and enjoy!