Mexican Chicken Enchiladas Verdes

Instructions

1. 1

   Place tomatillos and serrano peppers in a pot with water over medium-high heat. Simmer for 8 minutes until tomatillos turn pale green and soft.

2. 2

   Transfer boiled tomatillos, peppers, half the onion, garlic, and 1 tsp salt into a blender. Blend on high until completely smooth.

3. 3

   Heat 1 tbsp oil in a skillet over medium heat. Pour in the green salsa and simmer for 6 minutes until slightly thickened and fragrant.

4. 4

   Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable so they do not crack when rolled.

5. 5

   Dip each warm tortilla lightly into the hot green salsa. Fill with shredded chicken and roll up tightly.

6. 6

   Arrange rolls seam-side down in a baking dish. Pour remaining sauce over top and sprinkle evenly with Oaxaca cheese.

7. 7

   Bake at 200°C for 10 minutes until cheese is fully melted and bubbling. Drizzle with Mexican crema before serving.