Green Chicken Enchiladas

Corn tortillas filled with seasoned chicken, rolled in a homemade tomatillo-and-cream sauce, and baked with Swiss cheese.

Ingredients

• 6 tomatillos, husked and washed
• 3 tablespoons chopped white onion, plus ½ medium onion thinly sliced
• 1 garlic clove
• 2–3 serrano peppers, or 1 jalapeño
• 3 cups water, plus ¼ cup reserved from cooking
• ½ cup Mexican cream or sour cream
• ½ cup chopped cilantro
• 2 cups cooked shredded chicken
• 1 cup shredded Swiss cheese, Muenster, or Monterey Jack
• 12 corn tortillas
• 2 tablespoons vegetable oil, or enough to soften the tortillas
• Salt and black pepper

Instructions

1. Bring the water to a boil. Add the tomatillos and peppers and cook until tender, about 12–15 minutes. Drain, reserving ¼ cup of the cooking water.
2. Blend the cooked tomatillos and peppers with the garlic, chopped onion, cream, cilantro, and reserved water until smooth. Set the sauce aside.
3. Warm the oil in a skillet. Soften the tortillas one at a time for a few seconds per side, then drain them on paper towels. Heat the oven to 350°F.
4. Season the shredded chicken with salt, pepper, and garlic powder if desired. Fill each tortilla with chicken, roll it up, and arrange the enchiladas seam-side down in a baking dish.
5. Cover with the green sauce and sprinkle with cheese. Bake until bubbling and lightly browned, about 30 minutes. Top with the sliced onion and serve immediately.

Notes

• Brushing the tortillas with oil before warming them uses less oil than dipping them in the skillet.