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Peel crusty stuff off tomatillos.
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Boil tomatillos, chiles and jalapeno until the tomatillos turn a darker green.
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Place them in the blender with the cilantro, onion, and garlic. Blend. Add a tsp. or two of salt, to taste.
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Warm up the sauce in a pot.
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Meanwhile, make a hot oil bath to soften the corn tortillas.
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Dip the tortillas for less than 10 seconds and place a strip of chicken on them and roll up.
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If you want to serve immediately...put on individual plate and pour sauce on top. Top with the queso fresca and any additional toppings.
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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.