Enchiladas Verdes
Ingredients
2 cloves garlic
3 serrano peppers
2 ¼ pounds small green tomatillos, husks removed
1 cup vegetable oil for frying
corn tortillas
3 cups water
1 tablespoon chicken knorr suiza
rotisserie chicken, meat removed and shredded
shredded 1 cup cilantro leaves
Mexican crema, crema fresca
1 cup crumbled cotija cheese
Directions
Cover a large cast iron pan with aluminum foil and preheat to medium-high.
Cook the garlic, serrano peppers, and tomatillos in the pan until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
Remove the aluminum foil, and heat oil in the same skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a separate saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a plate. Spoon a generous amount of sauce over them and top them with cilantro, cotija, and drizzle crema on top. Repeat as many times as you need.
