Enchiladas Verdes de Pollo
- Rotisserie chicken or 3 - 4 cups shredded chicken
- 5 big tomatillos
- 1 - 2 serrano chiles 1 = mild, 2 = medium hot
- 1 jalapeno
- 1/2 cup cilantro
- 1/2 onion
- 3 cloves garlic
- 1 - 2 tsp. salt
- corn tortillas
- Queso Fresca A must! Find it at most grocery stores by the grated cheese, cream cheese...
- Any toppings you want: lettuce tomatoes, olives, sour cream, etc.
Peel crusty stuff off tomatillos.
Boil tomatillos, chiles and jalapeno until the tomatillos turn a darker green.
Place them in the blender with the cilantro, onion, and garlic. Blend. Add a tsp. or two of salt, to taste.
Warm up the sauce in a pot.
Meanwhile, make a hot oil bath to soften the corn tortillas.
Dip the tortillas for less than 10 seconds and place a strip of chicken on them and roll up.
If you want to serve immediately...put on individual plate and pour sauce on top. Top with the queso fresca and any additional toppings.
If you aren't ready to serve individually, line up the enchiladas in a baking dish, pour the sauce on top and place in a warm oven.