Enchiladas Verdes

Instructions

1. 1

   Preheat oven to 400°F. Place tomatillos, serrano peppers, onion quarters, and garlic cloves on a rimmed baking sheet. Roast for 20 minutes until tomatillos are softened and slightly charred.

2. 2

   Transfer roasted vegetables to a blender along with cilantro, chicken broth, salt, and cumin. Blend until smooth, about 1 minute. Taste and adjust seasoning as needed.

3. 3

   Heat vegetable oil in a medium saucepan over medium heat. Carefully pour in the salsa verde and simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat.

4. 4

   In a large bowl, combine shredded chicken with 1 cup of the salsa verde, half of the shredded Monterey Jack, and the Mexican crema. Mix until well combined.

5. 5

   Warm corn tortillas in a dry skillet or wrapped in damp paper towels in the microwave for 30 seconds to make them pliable.

6. 6

   Spread 1/2 cup of salsa verde on the bottom of a 9x13 inch baking dish. Fill each tortilla with approximately 1/4 cup of the chicken mixture, roll tightly, and place seam-side down in the dish.

7. 7

   Pour remaining salsa verde evenly over the rolled enchiladas, ensuring they are completely covered. Top with remaining shredded Monterey Jack cheese.

8. 8

   Bake uncovered at 400°F for 15-20 minutes until cheese is melted and edges are bubbling. Garnish with crumbled queso fresco, fresh cilantro, and drizzle with additional crema before serving.